Pot Roast

Pot Roast

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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Ingredients

3 h 25 m servings 508 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 508 kcal
  • 25%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 31.3 g
  • 63%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 297 mg
  • 12%

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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Directions

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  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.

Reviews

Read all reviews 23
  1. 30 Ratings

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Most helpful positive review

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 Bo...

Most helpful critical review

I tried this and it came out tough and dry. I am guessing that the temperature of 300 degrees may have been too much since I took the roast out after 1 1/2 hours. Veggies were overdone as well.

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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 Bo...

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 su...

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 carro...

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 o...

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 ha...

Good, basic pot roast recipe. I substituted 2 cup of red wine and 1 cup of water for the 3 cups of water and also did not bother with the gravy. This is an easy version of pot roast since the ro...

Thank you for sharing a great and easy way to cook pot roast! The meat was tender and could be broken by a fork.Yes, indeed, the aroma, as it was cooking, was so wonderful! It turned out very, v...

Fantastic! Seared meat w/ Emerils, salt, pepper and flower. Added more veggies and shrooms, also used beef broth for the water and better than Bouillon for gravy!

This turned out great! I seasoned and seared the roast before adding liquid and veggies. I used 1/2 water & 1/3 chicken broth though. Also made the gravy from the juices, and used the 3 TBSP cor...

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