Oven Baked Pot Roast with Potatoes and Carrots

Meat and potatoes, one of my hubby’s favorite meals. The rest of the family loves it too. I saw this recipe at Prudence Pennywise. It looked like another great way to serve a roast. When it was all done cooking, I used the juices in the pan and thickened them up with flour to make a gravy. Then I tasted it and it just need a little salt added to it. This roast was very tender and tasty. The addition of the tomato sauce gave this a nice and new flavor. We ended up using the gravy on the meat and the veggies. This dish turned out beautiful.

Oven Baked Pot Roast with Potatoes and Carrots

1 tablespoon cooking oil
1/2 cup flour
1 (3 lb.) pot roast (chuck, rump, etc.)
2 cloves garlic, minced
1 onion, finely chopped
2 (14 ounce) cans beef broth (I used 3 1/2 cups made from bouillon)
1 8 ounce can V8 or tomato sauce
1 heaping tablespoon brown sugar
2 teaspoon Worcestershire sauce
1 tablespoon vinegar ( like red wine, balsamic, or cider I used balsamic)
6-8 potatoes, peeled and cut into 1 inch pieces (Like big steak fries)
1 1 lb. bag baby carrots
chopped fresh parsley, optional

Preheat oven to 325 degrees. In a roasting pan over medium high heat, preheat oil. Coat pot roast with flour (I did this in a gallon size plastic bag) and sprinkle with salt and pepper. Brown pot roast on all sides. Add garlic and onions to pan when pot roast is almost finished; stirring vegetables to keep them from browning. Pour in beef broth, V8, brown sugar, Worcestershire sauce, and vinegar. Cover tightly with foil and bake for two hours, uncover and add potatoes and carrots and bake another hour. This is how I did it. HOWEVER-Prudy said she often puts the potatoes and carrots right in from the beginning, reduces the heat to 300 and bakes the whole thing for 3 hours, covered tightly with foil. Sprinkle with fresh parsley (I used dry) just before serving.

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