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Red Pot Roast

By: JEANSKYH

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

Rate/Review | Read Reviews (27)

What to Drink?
	Merlot

Prep Time:
30 Min

Cook Time:
2 Hrs

Ready In:
2 Hrs 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

4 1/2 pounds chuck roast
2 cups water
2 cups ketchup
1 tablespoon chili powder
1 tablespoon white sugar
1 teaspoon salt
6 large potatoes, peeled and halved
1 large onion, sliced
6 carrots, peeled and sliced
2 tablespoons all-purpose flour
1/4 cup water

Directions

Preheat oven to 350 degrees F (175 degrees C).
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.
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).
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.