Red Pot Roast Recipe -
Red Pot Roast Recipe
  • READY IN hrs

Red Pot Roast

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    2 hrs

    2 hrs 30 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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).
  4. 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 Reviews

Most Helpful Positive Review
Oct 29, 2006

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!

Most Helpful Critical Review
Dec 27, 2003

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.

Feb 19, 2007

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

Jan 19, 2004

My experience with this was ok. The problems that I encountered were. There was not enough sauce, the veggies were still raw when I was done cooking and the meat was very tough. What I did to improve this was added some water to the sauce, cooked the veggies additonal time on the stove and put the roast back in the oven for 4 hours on 200. Chuck roast does not come out right unless you cook it until it falls apart. After I did that this was very good, my family loved it.

Sep 29, 2006

Very easy to make, meat was very moist and tender. Highly recommend for the family sunday dinner meal

Jan 04, 2011

I thought this was excellent, much more flavor than a traditional pot roast. I followed the recipe but baked in the crockpot. Tender, Flavorful, Fantastic!

Nov 27, 2007

first of all, i cooked the meat by temperature and not time. i think that is key! instead of chuck roast, i used eye of round roast. instead of traditional ketchup i had used ketchup from costa rica, aka a sweeter ketchup with less salt. it was WAY yummy, my hubby made noises while he ate and my picky 2 years old daughter actually ate it all up! definetly making this again!

Apr 10, 2007

OH HEAVENS!This is good. Taking advice of other reviewers I added one cup wine and 1/2 cup water extra and used a big roast. (I had to resist garlic,and onions) Glad I did, it is a fabulous taste that EVERYONE raved about.


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  • Calories
  • 651 kcal
  • 33%
  • Carbohydrates
  • 63.1 g
  • 20%
  • Cholesterol
  • 116 mg
  • 39%
  • Fat
  • 29.3 g
  • 45%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 35.2 g
  • 70%
  • Sodium
  • 1077 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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