Pot Roast

The picture below is of beef soup, but the recipes for pot roast and beef soup have basically the same ingredients. For the soup, you just have to cut up the beef beforehand. Also, for pot roast, I love to make gravy with the tons of leftover juice. It’s wonderful to freeze the gravy and use later for Hamburger Gravy, Beef Pot Pies, or Beef and Gravy served over noodles.

If you’re making it gluten free, make sure to use Members Mark Beef Base (or gluten free bouillon cubes if you can find any), and make the gravy with cornstarch.

Pot Roast or Beef Soup

  • Servings: 8?
  • Difficulty: easy
  • Print

It’s basically the same ingredients for beef soup or pot roast.


  • 3-4 lbs. Beef (chuck roast or brisket for pot roast)
  • 4-6 Potatoes, chopped large
  • 3-4 Carrots, chopped large
  • 1 Onion, chopped large
  • About 4 c. Water (to cover)
  • 4 Beef Bouillon Cubes (or 4 tsp. Members Mark Beef Base)
  • 1 Bay Leaf
  • 1+ tsp. Salt to taste
  • Pepper to taste
  • Optional: Flour (or cornstarch) for gravy (such as 1/2 c. cornstarch, 1/2 c. water, depending on how much broth you have)


For pot roast, place beef in slow cooker and cover with water. Chop all the vegetables large so they don’t get mushy after the long cook time. Add the remaining ingredients except the flour. For the soup, you can use any of several kinds of beef, including rump roast or sirloin–it just needs to cook a long time to get tender. Cook for 4-5 hours on high or 8-10 hours on low until the meat is tender enough. If using a big pot rather than a slow cooker, cook soup for 1 hour (beef may be tougher with this method). Remove bay leaf before serving.

For pot roast gravy: Remove everything from the juice, then pour the juice through a strainer into a pot. Bring to a boil. In a bowl, whisk together flour or cornstarch and water until no lumps remain, then add to the juice, whisking constantly. If the gravy is too runny after it comes to a boil, add more whisked flour and water. Salt and pepper to taste.

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