Pot Roast for Many

Pot Roast for Many

29

"This is an easy recipe for a very tasty roast with vegetables and it's own gravy."

Ingredients

2 h 45 m {{adjustedServings}} servings 577 cals
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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 577 kcal
  • 29%
  • Fat:
  • 26.7 g
  • 41%
  • Carbs:
  • 59.3g
  • 19%
  • Protein:
  • 25.8 g
  • 52%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 1192 mg
  • 48%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Lightly coat the beef chuck roast with margarine. Sprinkle onion salt, garlic salt, white and brown sugar and one package of gravy mix over the roast.
  3. In a large roasting pan, spread a layer of potatoes and carrots on the bottom of the pan. Sprinkle 2/3 package of the gravy mix over the potato layer. Place the prepared roast on the bottom layer of potatoes and carrots. Surround the roast with the remaining potatoes and carrots, and sprinkle on the remaining gravy mix. Add the remaining margarine and the water to the pan.
  4. Cover and bake in the preheated oven for 30 minutes. Reduce temperature to 300 degrees F (150 degrees C) and continue baking for 2 hours and 15 minutes, or to desired doneness.
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Reviews

29
  1. 38 Ratings

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I really, really wanted this to be a 5-star recipe, but it just wasn't. The beef and the veggies were yummy, but my husband took a bite and said, "Hmmm... The gravy's sweet." In husband-talk ...

We loved the flavors! I didn't cook the potatoes with the roast. We wanted mashed potatoes instead. I also left the carrots in bigger chunks instead of diced. The sweet and salty were a grea...

This * was * so * good! I'll never make pot roast any other way again! I used real butter instead of margarine and Knorr brand brown gravy mix. And I think next time I'll use a larger roast (6...