Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield
10 servings (serving size: 3 ounces beef and about 1/2 cup vegetables)

While this traditional pot roast bakes with carrot, onion, and potato it creates a rich, thick broth that you'll want to spoon over mashed potatoes.

How to Make It

Step 1

Preheat oven to 300°.

Step 2

Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle roast with salt and pepper. Add roast to pan, browning on all sides (about 8 minutes). Remove from pan. Add onion to pan; sauté 8 minutes or until browned. Return roast to pan. Combine broth, ketchup, and Worcestershire; pour over roast. Add tomato; bring to a simmer.

Step 3

Cover and bake at 300° for 2 1/2 hours or until tender. Add potatoes and carrots; cover and bake an additional 30 minutes or until vegetables are tender. Stir in lemon juice. Garnish with parsley, if desired.

Ratings & Reviews

rstarrlemaitre's Review

Jlizhenry
August 02, 2012
Absolutely wonderful - rich savory broth, perfectly cooked beef. The veggies weren't done after 30 minutes, so I removed the beef from the pan and simmered the veggies on the stove an extra 10 minutes, and then perfect. A nice kick from the Worcestershire. Only complaint is that it was a touch too peppery.

meg0524's Review

tnbdoz
February 20, 2012
Veggies needed a little more time, but overall this was a solid recipe. Great for a Sunday night dinner.

GolfGal's Review

karenfar
January 28, 2012
After all the rave reviews, I was expecting an outstanding roast. I found this to be a sold roast, but nothing special. I found the Classic Beef Pot Roast from Cooking Light to be a much more flavorful recipe.

mbrown82's Review

Shendock
January 23, 2012
Absolutely delicious! Agree with other review that the veggies definitely needed longer. I left them in an extra 10-15 minutes and the carrots still had quite a bit of crunch, but still good.

Kobrien07's Review

Jenny1
January 08, 2012
I chopped up the roast into 1 inch pieces to make this more like stew. I added a can of diced tomatoes since I did not have any fresh ones on had. Excellent! Will be adding this one to my pot roast collection.

tnbdoz's Review

Kobrien07
August 16, 2011
Outsanding and so easy to make. I only had 1/2 C of roma tomatoes, so I threw in a container of grape tomatoes. Some of them remained intact during the cooking process and some burst...instead of biting into/cutting the whole ones, I popped them into my mouth and they exploded with sheer deliciousness!

Jlizhenry's Review

meg0524
January 16, 2011
Absolutely scrumptious. Veggies definitely took extra time to cook. I would add them a half hour sooner next time.

BeckiAlgeri's Review

dburge
November 20, 2010
Amazing! Great for the slow cooker - I prep the night before and then set on low before going to work. Perfect every time! Just make sure you're buying the right cut of meat - tried this once with a sirloin roast, and it was a huge mistake.

KLStorck's Review

Actstwo
January 26, 2010
This was soo good!! I loved this recipe! It was so easy too. The veggies took maybe 15 minutes longer to cook, but I also had a little bit more than specified. The flavor was excellent and so moist! This will definetly be my go to pot roast!

karenfar's Review

KLStorck
January 11, 2010
This is a great pot roast recipe. I didn't add the small red potoatoes (made mashed) but made a GREAT gravy out of the sauce/juices - soooo good. Love these Comfort food Sunday dinners!