Hundred-Year-Old Pot Roast with Potatoes, Onions and Carrots Recipe

On these cold January days, Pot Roast with Potatoes, Onions, and Carrots is the classic comfort food. I used a hundred-year-old recipe to make this dish, and it was just as tasty now as it was a century ago.

Here’s the original recipe:

Source: Good Housekeeping (February, 1917)
Source: Good Housekeeping (February, 1917)

When, I made this dish, I used a chuck roast instead of soup or stewing meat. Here’s the recipe updated for modern cooks:

Pot Roast with Potatoes, Onions, and Carrots

  • Servings: 5 - 7
  • Difficulty: easy
  • Print

1 pound chuck roast


4 cups small potatoes

2 cups carrots, cut into bit-sized chunks

1 cup onions, sliced

2 teaspoons salt

1/8 teaspoon paprika

2 tablespoons flour

sprigs of parsley or celery leaves (I used celery leaves.)

Put the chuck roast in a dutch oven with 1 cup water; using high heat, bring to a boil. Reduce heat and simmer for 1 1/2 hours. Turn several times while cooking; add additional water as needed.  Add potatoes, onions, carrots, salt, paprika, and 2 cups water. Cook for an additional 40 minutes. Put meat on a serving platter, then put the potatoes on one side of the meat and the carrots on the other. Put onions in a small bowl, and serve on the side.

Put the flour in a small bowl. While stirring constantly, slowly add 1/4 cup of water to make a smooth paste.

Bring the meat broth back to a boil, then stir in the flour slurry. Stir constantly until the mixture has thickened. Remove from heat. The gravy may be poured over the meat and vegetables, or served on the side. Garnish with sprigs of parsley or celery leaves.

32 thoughts on “Hundred-Year-Old Pot Roast with Potatoes, Onions and Carrots Recipe

  1. You’re right that this is one of the best comfort foods, and one reason I look forward to winter. I never make it in summer, even though I think about it from time to time.

    1. My gut feeling is that these types of meals have been around for a very long time. It was really easy to slow-cook meats on the top of the stove back in the days of wood stoves.

  2. The original recipe sounds somewhat like a stew. H loves pot roast and we can eat leftovers for a few days. One of my go to dishes when I know I’m having a busy week!

    1. I think that you may be right. When I made this dish, I couldn’t quite figure out how to get a good picture if I put the gravy on the arranged meat and vegetables so I served the gravy on the side- but it makes sense that it probably was almost a type of stew.

  3. I remember my grandma making this for Sunday dinners,my mom did the same now I find that it is very handy to put together in the morning before church. Nice feeling to walk in the door with the house smelling wonderful,and it’s ready to eat that’s the best part!

  4. I wish I had a pot of this in the fridge that I could pull out and heat up for dinner. With a salad and some green beans. Sigh. Unfortunately, I do not. Guess I will have to figure out dinner.

  5. Looks delicious. Thanks for the ‘print’ option, that’s most helpful.
    I’m looking forward to another year of visiting here and seeing the wonderful historical recipes and trivia you post.

  6. I have a delicious roast recipe for the crockpot, but in truth I prefer a roast cooked like this – on top of the stove. It makes such delicious gravy, although I never thought about adding in the vegetables. I’ll have to try this!

  7. I just re-read this post and noted that it’s a one-pound roast. People were accustomed to eating much less meat, no doubt mostly out of necessity. The pendulum truly does swing back and forth.

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