Pot Roast

Pot Roast

12
Linda C. 2

"This is an easy oven-baked pot roast with vegetables. The aroma will make you hungry while this delicious roast bakes."

Ingredients

3 h 25 m servings 508 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 508 kcal
  • 25%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 31.3 g
  • 63%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast. Pour 3 cups water into baking pan. Season roast with salt, pepper, and garlic salt. Cover pan with aluminum foil.
  3. Bake in the preheated oven until roast is browned and cooked through, about 3 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C). Transfer roast to an oven-safe platter. Remove vegetables using a slotted spoon and arrange around roast.
  4. Reduce oven temperature to 200 degrees F (95 degrees C). Place platter with roast and vegetables in the oven to keep warm.
  5. Pour the remaining juices from the baking pan into a saucepan; bring to a boil. Stir 1/2 cup water and cornstarch together in a bowl until smooth; pour into boiling pan juices. Reduce heat to medium; cook, stirring constantly, until gravy is thick, about 5 minutes; season with salt and pepper. Stir in browning sauce.
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Reviews

12
  1. 18 Ratings

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Just tried this tonight! It turned out great! Very tender pot roast and veggies and it made a great gravy. I used my enamel lined dutch oven instead of a roasting pan and foil. I used Kitchen Bo...

This is a very simple, traditional recipe for pot roast, and it yields tasty, tender results. I also like using the cornstarch and browning sauce -- it makes a silky, flavorful gravy. My only su...

Very tender and moist pot roast - no knife needed. I added red pepper flakes, cabbage and some mushrooms since I did not have celery and used 2 cups of chicken broth and water (along with carro...

I replaced some of the water with red wine. I also added in some thyme and some bay leaves. The more important thing was that I browned the meat in a frying pan before ever putting it in the o...

I used twice as many veggies as listed here, skipped the water, used a quart of home-canned tomatoes with juice instead, and subbed garlic powder for garlic salt, using that liberally. I also ha...

I added oregano and garlic a pinch of sea salt and black pepper. I loved that it was a one pot meal with the added veggies. I would make this again.

Oh boy I'm in love!!

Followed the recipe and the beef came out tough. It was my first try with a pot roast, so possibly I missed a step.

I don't know what I did wrong, but the roast was extremely tough and veggies were overcooked.