Homestyle Pot Roast

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 248
  • Calories from fat: 18%
  • Fat: 4.9g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 28.6g
  • Carbohydrate: 21.7g
  • Fiber: 0.0g
  • Cholesterol: 65mg
  • Iron: 0.0mg
  • Sodium: 205mg
  • Calcium: 0.0mg


  • 1 (3-pound) beef eye-of-round roast
  • 2 large cloves garlic, thinly sliced
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • Vegetable cooking spray
  • 1 large onion, sliced
  • 1 bay leaf
  • 2 cups dry red wine, divided
  • 1 (8-ounce) can no-salt-added tomato sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon low-sodium Worcestershire sauce
  • 1 teaspoon prepared mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 12 small round red potatoes, halved
  • 6 carrots, scraped and quartered
  • 4 stalks celery, cut into 2-inch pieces


  1. Trim fat from roast. Cut 1-inch slits in roast; inserta garlic slice into each slit. Combine flour, salt, and pepper; stir well. Lightly dredge meat in flour mixture; reserve remaining flour mixture.
  2. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add meat; cook until browned on all sides. Add onion and bay leaf.
  3. Combine remaining flour mixture and 1/4 cup wine; stir well. Add remaining 1 3/4 cups wine, tomato sauce, and next 5 ingredients, stirring well. Pour mixture over roast. Bring to a boil; cover, reduce heat, and simmer 2 hours. Add potato, carrot, and celery; bring to a boil. Cover, reduce heat, and simmer 1 hour or until meat and vegetables are tender. Remove and discard bay leaf.
  4. Transfer meat to a serving platter; spoon vegetables around meat, using a slotted spoon. Serve with remaining sauce.
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