Pass It on Pot Roast

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“This is another great recipe from the Patti LaBelle cookbook. It is simple, easy and great tasting comfort food. I usually skip the water and double the beef broth. Also for extra richness I will add some red wine to the sauce before putting in the oven.”
3hrs 30mins

Ingredients Nutrition


  1. Preheat oven to 320 degrees.
  2. Season beef with seasoned salt and pepper.
  3. Place the flour in a shallow plate and roll the beef in to coat, shaking off excess. Set aside remaining flour.
  4. In Dutch oven, heat 2 TBSP oil over medium-high heat. Add the beef and cook turning occasionally, until browned on all sides, about 10 minutes. Transfer the meat to a plate and set aside.
  5. Add the remaining 2 TBSP of oil to the pot and heat. Add the chopped onions and green pepper and cook, stirring occasionally until tender, about 5 minutes. Return the meat to the pot.
  6. Add 1 cup of water and all the broth. Bring to a simmer.
  7. Cover and put in the oven for 2 hours.
  8. Add the quartered onions, celery, carrots and potatoes and cook for about another 45 minutes or until vegetables are tender.
  9. Remove from oven. Using a slotted spoon remove the roast and vegetables and cover with foil.
  10. Skim the fat from the surface of the cooking liquid.
  11. In a small bowl add remaining flour.
  12. Gradually add water to dissolve the flour.
  13. Stir into the pot and bring to a simmer over medium heat. Reduce heat and continue to simmer until the gravy thickens. About five minutes.
  14. Salt and pepper gravy to taste.
  15. Carve the roast. Return the sliced roast and vegetables to the pot and simmer for five minutes.
  16. Enjoy!

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