Try This Back Porch Poor Man’s Skillet Roast for Your Next Sunday Dinner

When beef prices keep climbing, this Back Porch Poor Man’s Skillet Roast is a delicious way to enjoy all the comforting flavors of a classic Southern pot roast without buying an expensive chuck roast. Made with seasoned ground beef, potatoes, carrots, onions, and rich homemade gravy, this hearty one-skillet meal is budget-friendly, filling, and perfect for Sunday dinner with the family. It has all the cozy flavors of an old-fashioned pot roast while stretching your grocery budget. If you’re looking for easy Southern comfort food, simple weeknight meals, or affordable family recipes, this one deserves a spot on your table. If you enjoy old-fashioned Southern cooking and recipes that remind you of Grandma’s kitchen, be sure to subscribe for more recipes every week! 🛒 Visit our Etsy Shop: https://www.etsy.com/shop/BackPorchCo... 👍 Like • Comment • Share • Subscribe    • My Secret to the BEST Homemade Cornbread (...   Back Porch Poor Man’s Skillet Roast Ingredients 1 pound ground beef 4-5 Yukon Gold potatoes, peeled and cut into 1-inch cubes ½ bag baby carrots, cut into bite-sized pieces 1 medium onion, chopped Salt, to taste Black pepper, to taste Garlic powder, to taste Onion powder, to taste 2 tablespoon Worcestershire sauce For the Gravy (Recommended) 2 cups beef broth 2 tablespoons cornstarch 2 tablespoons cold beef broth (to dissolve the cornstarch) OR (What I Used in the Video) 2 cups hot water 2 tablespoons beef base 2 tablespoons cornstarch mixed with a little cold water ⸻ Directions 1. Season the ground beef with salt, black pepper, garlic powder, onion powder, and Worcestershire sauce. 2. Place the seasoned ground beef into a large skillet or Dutch oven over medium heat. Instead of breaking it into crumbles, leave it in large chunks. Cover with a lid and cook until the outside begins to brown. 3. Remove the lid and gently break the meat into large bite-sized chunks, keeping them similar in size to pieces of pot roast. Continue cooking until the beef is mostly browned but not fully cooked through. Drain the meat as much as possible . 4. Add the cubed Yukon Gold potatoes, chopped baby carrots, and chopped onion to the skillet. Stir everything together. 5. Prepare the gravy. For the best flavor, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold beef broth until smooth. Heat the remaining 2 cups of beef broth and stir in the slurry until slightly thickened. (In the video, I used 2 cups of hot water mixed with 2 tablespoons of beef base and thickened it with a cornstarch slurry.) 6. Pour the gravy over the meat and vegetables, stirring to coat everything evenly. 7. Cover the skillet with a lid and cook over medium-low heat for 30-35 minutes, stirring occasionally, until the potatoes and carrots are fork tender and the gravy has thickened. 8. Taste and adjust the seasoning with additional salt and pepper if needed. 9. Serve hot with a slice of cornbread or your favorite Southern bread for a hearty, budget-friendly Sunday dinner. Back Porch Tip: Keeping the ground beef in large chunks instead of crumbling it gives this dish the look and feel of a traditional pot roast while saving money on the meat. #southerncooking #potroast #groundbeef #budgetmeals #skilletmeal #comfortfood #sundaydinner #easyrecipes #backporchcooking #homestylecooking #onepanmeal #familydinner #oldfashionedrecipes #countrycooking #cheapmeals