Pot Roast Recipe - Allrecipes.com
Pot Roast Recipe
  • READY IN 3+ hrs

Pot Roast

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 3 hrs 5 mins
  • READY IN 3 hrs 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 02, 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!

 
Most Helpful Critical Review
Mar 10, 2014

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

 
Nov 03, 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!

 
Jan 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.

 
Feb 26, 2014

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

 
Mar 31, 2014

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 oven. Then, when the time comes for making the gravy, I just heat the broth and add in some flour mixed with water. It came out great and the family loved it. Next time around, I plan to chop up a few cloves of garlic to toss in with the veggies.

 
Jan 11, 2014

Turned out awesome! Only thing I did different was used two cups beef broth and one cup water

 
Jan 05, 2014

I thought it was very good, traditional pot roast recipe. I think I will add a little cayenne pepper next time to give it a little "pop", but will keep the basic recipe. Thanks Linda C!

 

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Nutrition

  • Calories
  • 508 kcal
  • 25%
  • Carbohydrates
  • 41 g
  • 13%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 23.9 g
  • 37%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 31.3 g
  • 63%
  • Sodium
  • 297 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Linda C.
1 Followers 0 Saved Recipes
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