Red Pot Roast

Red Pot Roast

29
JEANSKYH 0

"Wonderful pot roast with potatoes, onions, and carrots. This was passed down from my grandmother."

Ingredients

2 h 30 m {{adjustedServings}} servings 651 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 651 kcal
  • 33%
  • Fat:
  • 29.3 g
  • 45%
  • Carbs:
  • 63.1g
  • 20%
  • Protein:
  • 35.2 g
  • 70%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 1077 mg
  • 43%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the roast in a roasting pan. Cover with the 2 cups water, ketchup, chili powder, sugar, and salt. Cook 1 hour in the preheated oven.
  3. Place the potatoes, onion, and carrots in the roasting pan with the roast and liquid. Continue cooking 1 hour, or until the vegetables are tender and the internal temperature of the meat has reached a minimum of 145 degrees F (63 degrees C).
  4. Remove the roast and vegetables from the pan, and drain the remaining liquid into a bowl. In a separate bowl, mix the flour and water. Stir into the remaining roast liquid to make gravy.
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Reviews

29
  1. 37 Ratings

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Because of the comments on not enough liquid and sauce, I placed my roast in the pan, covered it in the sauce prepared from the recipe, then covered the pan tightly with foil and baked as direct...

I didn't really care for this recipe. It was edible, but not very tasty at all. When I turned the roast after the first hour, I had to add more sauce because it dried up in the pan. I'm sure ...

To make it no fuss spike the roast with garlic. add 1/4 cup of red wine to liquid mix. brown roast. Put in slow cooker,that way you dont have to worry about enough liquid the slow cooker takes c...