Fork Tender Pot Roast

Prep 30; cook high 15; cook low 2 1/2 hours

Yield: 6 servings
Community Recipe from


  • 1/2 cup(s) flour
  • garlic salt
  • black pepper
  • 1 envelope(s) Lipton onion soup mix
  • 2 1/2 - 3 pound(s) boneless beef chuck pot roast
  • 1/4 cup(s) butter
  • 1 cup(s) carrots, coarsely chopped 2 medium
  • 1 cup(s) celery, sliced into 1 inch pieces 2 stalks
  • 1 cup(s) onion, coarsely chopped 1 large
  • 1 clove(s) garlic, minced
  • 1/2 cup(s) dry red wine or cranberry juice
  • 14.5 ounce(s) beef broth
  • 1 bay leaf


  1. 1. Preheat electric skillet on high. In a small bowl, combine dry ingredients. Coat all sides of roast with dry mixture, reserving dry mixture that doesn't stick to the meat.
  2. 2. In 2 T of the butter melted in electric skillet, brown all sides of the meat; remove and set aside.
  3. 3. In same skillet, cook carrots, celery, onion and garlic in the remaining 2 T butter, covered, for 10 minutes of just beginning to brown. Stir in reserved dry mixture; mix well. Add wine, stirring and scraping up browned bits off the bottom of the pan. Add beef broth and bay leaf; cook and stir until slightly thickened and bubbly. Return meat to pan.
  4. 4. Cook, covered at 350 for 2 1/2 to 3 hours or until meat is very tender. Transfer meat to a platter and slice. Remove and discard bay leaf. Serve with pan gravy. You can thin pan gravy with a little additional beef broth if desired.
January 2013

This recipe is a personal recipe added by kateseats59 and has not been tested or endorsed by MyRecipes.

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