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Pot Roast

  • Serves 8.


  • 1/4 cup oil
  • 1 (4-lb.) boneless chuck roast
  • 1 cup onion, chopped
  • 1 cup celery (sliced in rounds)
  • 2 cloves garlic, minced
  • 3 cups beef broth (canned works well)
  • 1/4 cup ketchup
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme leaves
  • 5 medium potatoes (peeled and quartered)
  • 4 carrots (peeled and cut in 2-inch pieces)
  • 1/2 pound green beans
  • 1/3 cup cornstarch
  • 1/4 cup water


In large Dutch oven, heat the oil over medium heat and add meat. Brown on all sides. Add onion, celery, garlic, beef broth, ketchup, salt, pepper, and thyme. Cover and bring to a boil. Reduce heat and simmer 2 hours. Add potatoes and carrots and simmer, covered, 1/2 hour or until meat and vegetables are tender. Add green beans and simmer 15 minutes longer or until tender, almost crisp. Remove meat and vegetables to platter. Stir together cornstarch and water until smooth. Add to the liquid in the pot, stirring constantly. Bring to a boil over medium heat and continue boiling for 1 minute. Serve gravy over meat and vegetables.

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