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:
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
1 pound chuck roast
water
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.
A Hundred Years Ago 
I bet this would work well in a slow cooker too.
I agree. A slow cooker would work well with this recipe.
I don’t know why but pot roast is one dish I consistently fail at. Your pot roast looks delicious.
My pot roast turned out well. It took patience to cook it, but I was pleased with the results.
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.
Some foods just seem like winter foods (and other foods just seem like summer foods). 🙂
Funny how some variation of these meals have been around for more than a hundred years!
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.
That is a good point about slow cooking the meals.
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!
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.
I’ve already made pot roast a couple of times this year. It is certainly a recipe that holds up over time.
If you’ve already made pot roast a couple times this year, it must be a real favorite. 🙂
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!
I agree- It’s a nice feeling to come home to a house smelling wonderful and a meal that’s ready to eat.
Timeless—a favorite winter meal of ours.
Some dishes have stood the test of time. 🙂
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.
I hope that you came up with something tasty for dinner. 🙂
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.
Thank you for the kinds words. I’ve enjoyed getting to know you via our blogs. Happy new year!
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!
The vegetables are a nice addition.
Simple is the best!
I agree. Simple is best. 🙂
A pot roast was always consider a nice Sunday meal when I was growing up. The only difference, it was cooked in the oven.
It’s so easy to cook a roast in the oven.
My mother made this so many times for Sunday lunch. I still do occasionally.
So do I. I really like roasts.
Yum! Boy, I’d love a bowl of that right now.
It’s a perfect winter comfort food. 🙂
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.