Pot roast is a kitchen classic that feeds a crowd—but when you’re cooking for two, it can leave an intimidating amount of leftovers. This recipe is portioned specifically for two so that you can enjoy the flavors you love without the waste. This complete meal recipe includes the roast itself, plus carrots, potatoes and gravy. As a bonus, it’s not a demanding recipe to make—simply cook low and slow and enjoy all the hearty flavors of a Sunday roast.
Classic Pot Roast (Cooking for 2)
- Prep Time 20 min
- Total 3 hr 10 min
- Servings 2
- Ingredients 10
Ingredients
- 1 to 1 1/4 lb boneless beef chuck roast, cut into 2 pieces
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons Gold Medal™ all-purpose flour
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 1 stalk celery, cut into 1/2-inch slices
- 1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
- 10 baby carrots
- 6 small red or Yukon Gold potatoes, cut in half
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 325°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
-
Step2Season beef with salt and pepper; coat with flour. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil 5 to 7 minutes, turning occasionally, until brown on all sides.
-
Step3Place beef, onion and celery in baking dish. Pour broth over beef and vegetables. Cover; bake 1 hour and 15 minutes. Turn beef over; add carrots and potatoes. Cover; bake 1 hour. Uncover; turn beef over and bake 30 to 35 minutes or until beef and vegetables are tender and broth is slightly thickened. Skim excess fat from broth, and serve.
Nutrition
920
Calories
31g
Total Fat
54g
Protein
105g
Total Carbohydrate
10g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 920
- Calories from Fat
- 280
- Total Fat
- 31g
- 48%
- Saturated Fat
- 11g
- 53%
- Trans Fat
- 1g
- Cholesterol
- 125mg
- 41%
- Sodium
- 1520mg
- 63%
- Potassium
- 3020mg
- 86%
- Total Carbohydrate
- 105g
- 35%
- Dietary Fiber
- 11g
- 47%
- Sugars
- 10g
- Protein
- 54g
% Daily Value*:
- Vitamin A
- 170%
- 170%
- Vitamin C
- 40%
- 40%
- Calcium
- 15%
- 15%
- Iron
- 45%
- 45%
Exchanges:
2 1/2 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 6 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
7Tips from the Betty Crocker Kitchens
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