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!
Followed the recipe and the beef came out tough. It was my first try with a pot roast, so possibly I missed a step.
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!
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.
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.
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 had a 3 lb roast.
For gravy, I subbed searing flour for corn starch, so needed about twice as much, and made a roux with about 1/2 skim milk instead of water after browning the flour.
Worked great. Tasted yummy.
My go to place!
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.
* 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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