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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8 comments on “Oven Baked Pot Roast with Potatoes and Carrots

  • Instead of the vinegar mixture, try adding a can of Rotel tomatoes. We love it that way!

  • Always a favorite for the family. I use 4lb. chuck roast red potatoes, carrots and celery with onion and garlic. I use a turkey size oven bag and cook slow for about 2 1/2 hours and the meat falls apart. I cook enough to where after potatoes an carrots are gone the roast makes wonderful sandwiches.

  • I usually make my pot roast in a pressure cooker but don’t have one with me. I deleted the V8 and added a pureed fresh tomato and a bay leaf to this recipe. Cant wait to try it. Thanks!

  • I always braise the meat on all sides on top of the stove in some oil. It holds in the juices more. Also, I sprinkle the top of the roast with Lipton Beef/Mushroom/Onion Soup mixes…whatever flavor you want. It really flavors the meat. I also sprinkle vegetable seasonings over the potatoes and carrots. I add a little bit of water, cover it with foil and bake at 250-300 for 3-4 hours. So gooooood. Juicy, tender, lots of flavor. I make gravy with the juices too. Yummmmmm.

  • I have never made roast in the oven. I love how it turns out in the crockpot. I’m sure you could just add everything but the vinegar and let it cook all day, adding the vinegar in the last few minutes. I have never cooked it in broth either. Thanks for the great idea!

  • I think pot roast is one of my family’s favorite meals. This is a delicious looking version!

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