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Traditional Beef Pot Roast Dinner, Yankee Pot Roast, New England Pot Roast - beef roast, potatoes, carrots, onions in the oven Farmwife Feeds Recipes #recipes #beef #roast

Traditional Beef Pot Roast Dinner



  • 1/4 cup flour
  • 2 teaspoons salt
  • 1 1/4 teaspoons pepper
  • 4-5 pound beef roast
  • 2 Tablespoons butter or vegetable oil
  • 1 cup water or beef broth
  • 1.5 pounds of petite potatoes left whole
  • 8 whole carrots peeled ends cut off
  • 1-2 whole onions peeled and cut in half

For Gravy

  • 4 Tablespoons butter
  • 4 Tablespoons flour
  • 2 cups milk
  • salt and pepper to taste


  • Combine flour, salt and pepper; cover roast in flour mixture
  • Melt butter or heat vegetable oil in dutch oven or pan big enough for roast, potatoes, carrots and onions
  • Brown roast on all sides
  • Add water or beef broth and put a lid on your pan or cover with foil - place in a pre-heated 325 degree oven for approximately 4 hours or until meat is tender
  • About 1 and half hours before end of cooking time add potatoes, carrots and onions - salt and pepper vegetables to taste
  • Once roast and vegetables are cooked remove from pan and place on serving platter and cover lightly with foil to keep warm
  • To your roast pan add 4 Tablespoons butter and 4 Tablespoons of flour and cook together
  • Add 2 cups of milk and be sure to scrap up all the goodie brown bits on the bottom of the pan and stir till gravy is thick - salt and pepper to taste and serve!