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Pot Roast

Pot Roast

  • Prep

    20 m
  • Cook

    3 h 5 m
  • Ready In

    3 h 25 m
Linda C.

Linda C.

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • 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

  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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

michelelyl
15

michelelyl

11/3/2013

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 Bouquet for the browning sauce. I did use 1 cup of red wine and 2 cups of water for a deeper flavor and color. I will be using this recipe again- delicious!

Lin-DUH
13

Lin-DUH

11/2/2013

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 suggestion is to add a little more seasoning; it might be a smidgen too bland without it. Also, try making it in your crock pot for 8-9 hours on low or 5 hours on high!

Sunshinecracker
4

Sunshinecracker

1/16/2014

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 carrots and red potatoes). House smelled wonderful. Easy prep and clean up too. Thank you for this great recipe. Also just served with juice from roasting pan which was delish. Next time will try to make the gravy.

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