The simplest and best pot roast recipe ever, straight from my grandma's kitchen!
Ingredients
- bottom round roast: 1 piece (3 pound)
- yellow onion: 1 piece (chopped)
- salt: 0.25 tsp (to taste)
- ground black pepper: 0.25 tsp (to taste)
- garlic powder: 0.25 tsp (to taste)
- water: 1 cup
- all-purpose flour: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C).
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Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.
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Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
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Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.
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Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.
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Meanwhile, whisk water and flour together in a small bowl.
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Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.
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Slice roast and serve alongside gravy.
