Pot Roast

I love pot roast and I love cooking in my Dutch oven so this is a regular in our house. My kids both love the tender meat & sauce. This was a favorite of mine growing up and it’s a perfect Sunday dinner.

Pot Roast:
Recipes and Photos by For the Love of Cooking.net
 
  • 2-3 lb round roast
  • 1 tsp olive oil
  • 2 tsp of dried thyme
  • 2 tsp of salt
  • 1 tsp of pepper
  • 1 tsp of garlic powder
  • 1 tsp of onion powder

Preheat oven to 275 degrees; Heat olive oil in a Dutch oven over medium high heat. In a bowl, combine all seasonings & mix well. Rub the meat thoroughly with seasoning mixture until gone. Place in hot skillet & sear all sides of the beef.

Once seared add the following ingredients:

  • 1/2 yellow sweet onion, chopped into large pieces
  • 3-5 cloves of garlic, chopped (I use 5)
  • 1 14.5 oz can of diced tomatoes
  • 2 cups of beef broth
  • 8-10 white button or cremini mushrooms
  • 2 stalks of celery
  • 1 bay leaf

Bake in the oven for 4-5 hours.

  • 10 baby carrots (add 1 hour before the pot roast is done cooking)
  • 10 baby red potatoes (add 1 hour before the pot roast is done cooking)

About an hour before the pot roast is done cooking, add the baby carrots & baby red potatoes (they’ll be perfectly cooked – not soggy). Let pot roast sit on cutting board for a few minutes before slicing. Strain remaining sauce through a colander and into a bowl; return strained liquid to the Dutch oven. Separate the potatoes, carrots & mushrooms (onions if you wish) to the serving plate. Boil sauce down for 5 minutes (add some cornstarch mixed with beef broth or water, if you want a thicker sauce) and drizzle over sliced pot roast. Serve with carrots, potatoes and mushrooms. Enjoy.

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5 Responses to “Pot Roast”

  1. 1

    Brooke — March 5, 2012 @ 4:42 pm

    Would you change anything about this recipe if you were going to use a slow cooker?

    [Reply]

    • Pam replied: — March 5th, 2012 @ 7:44 pm

      Brooke,

      No, I would keep it the same. I like to add the carrots and potatoes an hour before serving so they aren’t soggy. Enjoy.

      Cheers,
      Pam

      [Reply]

  2. 2

    Felicia — September 18, 2012 @ 9:14 am

    Hi Pam, this sounds great, going to make today. How would you modify if not using tomatoes…my husband doesn’t eat them. Thanks.

    [Reply]

    • Pam replied: — September 18th, 2012 @ 10:12 am

      Felicia,

      You can leave them out (and use a little more beef broth) but they literally dissolve into the pot roast so he may not even notice they are in there.

      I hope this helps.

      Cheers,
      Pam

      [Reply]

  3. 3

    Elizabeth — December 1, 2012 @ 1:45 pm

    Can you use chuck arm roast instead of round roast?
    Thanks!

    [Reply]

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