Becky Luigart-Stayner; Lydia DeGaris-Pursell
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

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

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

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

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

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

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

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

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

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

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!