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Pot Roast for Many

Pot Roast for Many

  • Prep

    15 m
  • Cook

    2 h 30 m
  • Ready In

    2 h 45 m
Jim Kleinhans

Jim Kleinhans

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

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Ingredients {{adjustedServings}} servings

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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

Directions

  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

allison125
33

allison125

10/2/2004

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 at my house, that means, "Why did you ruin the gravy with all that sugar?" (He tries to be nice about it.) He liked the beef, but he only took about 2 bites of his rice with the gravy. (Please note that I did rub the sugar directly onto the roast, along with the other spices, but in cooking, all of the sugar ran into the gravy, which I expected.) I also found the butter rubbed on the roast to be excessive, and I found myself trying to skim a HUGE layer of fat off of the top of the gravy when the roast was done. I don't think the butter contributed a whole lot to the recipe. This is a good starter recipe, though, and I may try it again minus the butter and sugar. I liked the mix of onion, garlic, and brown gravy powder. Just a little too sweet and fatty. Thanks, though!

Kathy W.
19

Kathy W.

1/25/2004

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 great combination. I wasn't sure at first, but my family requested that I make it again and again! Thanks for the recipe.

SONGBIRDSLILWUNZ
19

SONGBIRDSLILWUNZ

10/18/2003

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 lbs, maybe), since we had a ton of leftover veggies (but they were goooood). The roast was tender and juicy and the seasoning was just right. If you like the juxtaposition of slightly sweet and salty, then this recipe is for you!

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