Pot Roast for Many

Pot Roast for Many

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"This is an easy recipe for a very tasty roast with vegetables and it's own gravy."
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2 h 45 m servings 577 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 577 kcal
  • 29%
  • Fat:
  • 26.7 g
  • 41%
  • Carbs:
  • 59.3g
  • 19%
  • Protein:
  • 25.8 g
  • 52%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 1192 mg
  • 48%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Lightly coat the beef chuck roast with margarine. Sprinkle onion salt, garlic salt, white and brown sugar and one package of gravy mix over the roast.
  3. In a large roasting pan, spread a layer of potatoes and carrots on the bottom of the pan. Sprinkle 2/3 package of the gravy mix over the potato layer. Place the prepared roast on the bottom layer of potatoes and carrots. Surround the roast with the remaining potatoes and carrots, and sprinkle on the remaining gravy mix. Add the remaining margarine and the water to the pan.
  4. Cover and bake in the preheated oven for 30 minutes. Reduce temperature to 300 degrees F (150 degrees C) and continue baking for 2 hours and 15 minutes, or to desired doneness.


  1. 38 Ratings

Most helpful positive review

I really, really wanted this to be a 5-star recipe, but it just wasn't. The beef and the veggies were yummy, but my husband took a bite and said, "Hmmm... The gravy's sweet." In husband-talk ...

Most helpful critical review

I thought the recipe was a little too sweet. I don't know what I did wrong, but there didn't seem to be that much sauce and it burned.

I really, really wanted this to be a 5-star recipe, but it just wasn't. The beef and the veggies were yummy, but my husband took a bite and said, "Hmmm... The gravy's sweet." In husband-talk ...

We loved the flavors! I didn't cook the potatoes with the roast. We wanted mashed potatoes instead. I also left the carrots in bigger chunks instead of diced. The sweet and salty were a grea...

This * was * so * good! I'll never make pot roast any other way again! I used real butter instead of margarine and Knorr brand brown gravy mix. And I think next time I'll use a larger roast (6...

My husband was not very thrilled when I told him we were having roast. All the other roast that I did before never seemed to turn out. This one was great! I added slivers of garlic inside the...

Perfect basic recipe. I think I like the smaller roasts better, though, especially since I had to cram the huge thing into my 5 gallon stockpot! I was a bit skeptical about the instant gravy, ...

By far the best pot roast I've ever had! Thank you for sharing it!

Although I didn't reduce the temp (oops)and I omitted the potatoes because we wanted mashed, the roast came out tender and juicy and my husband loved it too! I will make it again. I didn't use t...

My family really enjoyed this recipe! L. Heimbaugh - Illinois

Very good recipe. Great teste! A few less potatoes and carrots makes a more balanced meal. Or douubling the meat.

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