All American Pot Roast

All American Pot Roast

  • Prep: 25 min
  • Cook Time: 3 hr
  • Total: 3 hr 25 min
  • Serving: 8

All American Pot Roast is a classic favorite served with wide egg noodles.


  • 2 tablespoons corn oil
  • 1 pound carrots, cut in chunks
  • 1 cup onions, chopped
  • 1 bay leaf
  • 1/4 cup cornstarch
  • 1/2 teaspoon dried thyme
  • 1 large onion, cut in wedges
  • 3 pound boneless bottom round roast
  • 1, 8 ounce package extra wide egg noodles, cooked and drained
  • 1/4 teaspoon pepper
  • 3 cups beef broth
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 cup water


  1. Heat corn oil over medium high heat in a 5 quart Dutch oven. Add beef and brown all sides. Add broth, chopped onion, garlic, bay leaf, thyme, salt and pepper. Bring to a boil. Reduce heat. Cover and simmer for 2 hours.
  2. Add carrots and onion wedges, Simmer for 30 minutes or until beef and carrots are tender. Remove beef and discard bay leaf.
  3. Make the gravy: in a small bowl, stir cornstarch and water until smooth. Stir into liquid in Dutch oven. Stirring constantly bring to a boil for 1 minute. Toss cooked noodles with 2 cups gravy. Serve with sliced beef, carrots, onions and remaining gravy.


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