Ruth’s Oven Pot Roast

Ruth’s Oven Pot Roast

Brian CampbellCamfam Cookery
Grandma Ruth's pot roast recipe as dictated by Doyle. Of course, as dictated, the roast came out dry but wonderfully tasty. I changed the cooking times and temperature settings to create a wonderfully moist roast with a silky gravy while retaining the flavors.
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Prep Time 15 minutes
Cook Time 3 hours
Resting Time 15 minutes
Total Time 3 hours 30 minutes
Course Main Course
Cuisine American
Servings 8 people
Calories 598 kcal


  • 4 lbs Chuck Roast divided into 2lb slabs
  • ½ cup flour all purpose
  • 2 pinch kosher salt
  • ¼ cup butter slated or unsalted
  • 1 lbs potatoes cut into 2" cubes or use baby potatoes
  • 2 carrots cut on the bias
  • 3 parsnips optional but if used, cut on the bias
  • 1 onion medium or large cut into 2" cubes
  • 3 cup beef broth


  • Pre-heat oven to 325˚F
  • Coat both 2lb pieces of chuck roast with flour and put into a large baking dish or dutch oven.
  • Add potatoes, onions, carrots, and parsnips (optional).
  • Mix the remaining flour into the 3 cups of beef broth and pour into the dish, BUT NOT ON TOP OF THE MEAT, you don't want to wash off the flour from the meat.
  • Add butter to the dish.
  • Cover and bake for around 3 hours until the internal temperature reaches 140˚F.
  • When the internal temperature reaches 140˚F, remove it from the oven and gently stir the gravy in the dish until silky smooth.
  • Recover and let rest outside the oven for 15 minutes or more before serving. The internal temperate should continue to rise to at least 145˚F to 150˚F


Serving: 6ozCalories: 598kcalCarbohydrates: 28gProtein: 48gFat: 33gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 172mgSodium: 692mgPotassium: 1279mgFiber: 5gSugar: 4gVitamin A: 221IUVitamin C: 21mgCalcium: 95mgIron: 6mg
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