Red Pot Roast

SUBMITTED BY: JEANSKY PHOTO BY: Angela

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

PREP TIME	30 Min
COOK TIME	2 Hrs
READY IN	2 Hrs 30 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

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

READ REVIEWS (16)

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.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Dec. 27, 2003 by RVILLARIN

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 there may be other people out there who would enjoy this recipe. Unfortunately, I'm not one of them. As a hint, double the sauce and add the second half when adding the vegetables.

14 users found this review helpful

Reviewed on Oct. 29, 2006 by MY7HUNGRYKIDS

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 directed. I then added the veggies and covered it again with foil to bake for the second half, and I never ran out of the sauce, and had enough left to make the gravy. I followed every other part of the recipe exactly, and this was DELICIOUS! I am making it again and I am also passing it on to my extended family, it's just so good! Even my two pickiest eaters gobbled it all up!

6 users found this review helpful

Reviewed on Feb. 19, 2007 by Opa

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 care of its self.add vegies and potaoes one hour before done. walla

5 users found this review helpful

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