Photo: Howard L. Puckett; Styling: Fonda Shaia
Yield
10 servings (serving size: 3 ounces beef, 2/3 cup vegetables, and 1/4 cup broth)

The leftover broth and beef from this pot roast provide the foundation for our Cozy Shephard's Pie.

How to Make It

Step 1

Preheat oven to 300°.

Step 2

Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add roast, browning on all sides. Remove from pan; reduce heat to medium. Add onion; sauté 10 minutes. Add paprika, basil, oregano, thyme, and garlic; sauté 1 minute. Add water, wine, and broth; bring to a boil. Peel a 1/2-inch strip around each potato. Stir in salt, pepper, carrots, and potatoes. Return roast to pan. Cover and bake at 300° for 2 hours. Turn roast; cover and bake an additional hour or until tender. Serve with vegetables and broth.

Ratings & Reviews

Don't forget the salt & pepper

Snow61
August 17, 2015
We used a chuck roast and seasoned the meat with S&P before browning and added more S&P to the broth once it came out of the oven, which really brought out the flavor. It shredded easily with a fork and was very tender.  There's only 2 of us so I'm looking forward to the left-overs. Have to wonder though, if this is 10 servings, why only 6 small red potatoes? Six people get 1 potato and 4 people don't get any??  haha

nursemikec's Review

momhusfam
October 31, 2014
great recipe a family favorite

EllenDeller's Review

nursemikec
October 22, 2012
We enjoyed this, but it did need some flavor enhancements. I had a 1.75 pound roast, and therefore cut the stock & vegetables in half, but did keep all herbs and spices at the full amounts and added garlic with the onions. Because it was such a small roast, it was perfectly done in 2 hours in a 275 oven. The sauce needed 2 tsp. cornstarch and a full TB of a good organic ketchup, some lemon pepper, and more salt. I also added a 1/4 cup minced parsley.

rindigo7's Review

Patten
December 05, 2011
This was sooooooooooooooooooo tasty. My six year old raved about how juicy it was. It made so much broth, that I'm going to try the shepherd's pie. The best part is how few carbs it was!

momhusfam's Review

rindigo7
October 23, 2011
This recipe is definitely a family favorite, particularly during the colder winter months. The combination of spices gives the meat an excellent flavor.

BessCooksDinner's Review

doctormom
October 03, 2010
I made this in honor of the first chilly day this fall. I love the two-for-one meal concept. I bought a 3.3 lb lean sirloin tip roast, and trimmed every visible piece of fat off. Otherwise, followed the recipe exactly. Prep time is quick. While the pot roast was in the oven, I started the filling for the Shepherd's Pie, which I froze for a later meal.

Patten's Review

BessCooksDinner
January 20, 2010
put everything together this morning and left it in the crock pot on low for 9 hours. the meat was very moist but not as flavorful as i'd like. i added a few shakes of worcestershire sauce in the last hour. maybe a little tomato paste or canned tomatoes would have been good.

doctormom's Review

EllenDeller
January 14, 2009
Wow is all I can say. I'm not a pot roast fan but this was fabulous. I made it for my husband with low expectations and was very pleasantly surprised. I put it in my crockpot on high for 5.5 hours and it was amazingly tender; we didn't need a knife to cut it. After browning the roast in a frypan on the stove, I mixed all the seasonings/liquids together. I peeled the vegetables and put them in the crockpot with the liquid mixture and put the roast on top of that. (This really cut down the prep time). I put sliced cremini mushrooms on the top of the roast while cooking. The flavors were wonderful. Everything was perfect. This will definitely be a regular for our family.