Recipe by 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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beef pot roast, fat trimmed and discarded
potatoes, peeled and cut into 6 pieces
onion, cut into 8 pieces
carrots, cut into 1-inch pieces
celery, cut into 1-inch pieces
salt and ground black pepper to taste
garlic salt, or to taste
browning sauce (such as Gravy Master®)
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!
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!
Excellent...as far as it goes, but we saved a lot of time and trouble by cooking the whole meal "In a bag" ala Kroger Super Markets.
The Kroger Pot Roast Kit supplied the seasonings, and cooking bag.
It handled both the meat and the vegetables at the same time quite nicely.
For a two pound roast, it reduced the oven time to 1 1/2 hours. The bag also kept the moisture and fluids in the meat, not in the bottom of the pan.
What the heck...get with the flow...give it a try. *
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 215
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