Berry's Fall-Apart Pot Roast Recipe

Berry's Fall-Apart Pot Roast


  • 2-3 lb beef chuck
  • 2 onions (1 minced, 1 chopped course)
  • 2 (approx) cups water
  • 5 red baby potatoes (peeled and halved)
  • 2 cups baby carrots
  • (parsnips optional)
  • 2 celery stalks
  • salt
  • pepper
  • garlic paste
  • EVOO (extra virgin olive oil)

  • 1-2 tsp Gravy Master
  • 2 tablespoons flour
  • 2 tablespoons cold water

How to make Berry's Fall-Apart Pot Roast

I wanted to make pot roast, and tried & true recipes are best. I got this from a sweet friend of mine, Berry. Meat just falls apart. What a keeper!

Spread the beef with the garlic paste and season well with salt, pepper.

In a cast iron enamel pot, coat the bottom of the pot with EVOO. Heat over med-high, and add the beef. Brown both sides well, then turn fattiest side down.

Turn heat to LOW.  Add 1 1/2 cups of water. Add 1 onion, minced. Let cook on LOW heat for 1 1/2 - 1 3/4 hrs. Covered.

(Be sure to add more water if it's getting low, there should always be about 2 inches.)

Add potatoes. carrots, onions (and parsnips). Leave on LOW for another 1 1/2 hours, covered.

If potatoes are not done, leave for another 15-20 mins.

Remove meat and veggies from the pot. Add kitchen master. In a glass, mix flour and water into a slurry. Turn pot up to med-high and start whisking, adding the flour/water a little at a time. Make more if needed.

Keep whisking until desired thickness.

Carve meat, and serve with veggies, drizzle with gravy. You may end up with much more gravy than you need for the dish. Freeze for another time!

Question from the Chef

“What's your favorite way to cook with beef?”

  • yongfook
    yongfook says

    mmmm fall-apart meat is the beessst...

  • kimdec
    kimdec says

    I KNOW. This lasted about 3 consecutive days, then it was GONE!

  • Times
    Times says

    ...with a bottle of red wine, half for me, half for the roast.

  • kimdec
    kimdec says

    Mmm. Ate mine with a pilsner!

  • sandy
    sandy says

    I'm cooking a variation on this recipe right now. (choppy meat for stew instead of a roast piece) It smells so good. Thanks for sharing. :) Just wondering - when leaving it to cook on low, should it be covered or uncovered?

  • kimdec
    kimdec says

    So sorry Sandy! Covered.

  • lamiya
    lamiya says

    I really enjoyed making Berry's pot roast thank you soo much

  • kimdec
    kimdec says

    Thanks lamiya - Im so glad you enjoyed it!

  • AmyCS
    AmyCS says

    i've looked everywhere trying to find the kitchen master that you have in the recipe... any advice? I couldn't even find it on google :O(

  • kimdec
    kimdec says

    UGH - so sorry. It's GRAVY MASTER. Or KITCHEN BOUQUET. Both are the same thing, and can be found either in the gravy aisle or where the spices are!

  • AmyCS
    AmyCS says

    oh ok lol I got the gravy master and tried that cause I'm impatient :P it was wonderful!!!!! My kids even liked it

  • kimdec
    kimdec says

    Whew, I'm glad you found it. It's the same thing, just a different brand. Totally MY FAULT, and I apologize for the wild goose chase I sent you on!

  • Marcsama
    Marcsama says

    I'm going to make this tonight :)

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