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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (289g) Recipe makes 8 servings |
||
| Calories 299 | ||
| Calories from Fat 89 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.9g | 15% | |
| Saturated Fat 2.8g | 14% | |
| Monounsaturated Fat 3.8g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 85mg | 28% | |
| Sodium 170mg | 7% | |
| Potassium 978mg | 27% | |
| Total Carbohydrate 19.4g | 6% | |
| Dietary Fiber 3.2g | 12% | |
| Sugars 4.5g | ||
| Protein 32.3g | 64% | |
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Beef Pot Roast (In Pot, Oven or Slow Cooker) Another One!
By: kiwidutch
Mar 15, 2006
Yes, I know, lots of pot roast recipes here, but I tell you this is my all time favorite. Even better then the ones that you dump all of the pre packaged gravy mixes and salad dressings in the pot. Homemade, just like a good mid-western mom meant it to be!
SERVES 8
Ingredients
- 1 (2.5-3 lb) boneless beef roast, cut to fit pot or crock pot (chuck, shoulder or round)
- 2 tablespoons oil
- salt and pepper, to taste
- 1 tablespoon worcestershire sauce
- 1 teaspoon instant beef bouillon
- 1 teaspoon dried basil, crushed
- 3/4 lb new potato or 2 medium sweet potatoes
- 1 lb carrot, peeled, cut into 2-inch pieces or 6 medium parsnips, peeled, cut into 2-inch pieces
- 2 onions, cut into wedges
- 2 celery ribs, bias-cut in 1-inch pieces
- 1/4 cup flour
Directions
1
Trim fat from meat. Brown meat on all sides in hot oil in a 4- to 6-quart Dutch oven. Drain fat.2
Mix 3/4 cup water, Worcestershire sauce, bouillon, basil and salt and pepper to taste.3
Pour over roast. Bring to boil. Reduce heat and simmer, covered, 1 hour.4
Peel a strip of skin from center of each new potato or peel and quarter sweet potatoes.5
Add potatoes, carrots, onions and celery to pot. Return to boil. Reduce heat.6
Simmer covered, until tender, 45 to 60 minutes. Add water as needed.7
Transfer meat and vegetables to platter. Reserve juices.8
To prepare gravy, measure juices, skim off fat, and add enough water to make 1 1/2 cups. Return to Dutch oven.9
In a small bowl, stir 1/2 cup water into flour. Stir into pan juices. Cook, stirring, on medium heat until thickened, then 1 minute more. Season to taste. Serve with pot roast.10
For oven cooking: After browning meat and adding liquid mixture to pan, bake, covered, for 1 hour at 325 degrees. Prepare potatoes as directed. Add vegetables to meat. Bake, covered, until tender, 45 to 60 minutes. Make gravy as directed.11
For slow cooker: Trim fat from meat. Slice vegetables into a 4- to 5-quart crockery cooker. Put meat on top of vegetables. Mix the liquid mixture to cooker. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours. Prepare gravy as directed.
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- Course > Main Dish > One-Dish Meal
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- Main Ingredient > Vegetables > Carrots
- Main Ingredient > Meat > Beef > Roast
- Cuisine > North American > United States > Northeastern
- Preparation > Equipment > Crock-Pot
- Dietary > Lighter Fare
- Dietary > Low in... > Low Sodium
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Featured Reviews for This Recipe
From: I'mPat
On Nov 24, 2008
I did the oven cook method and my piece of beef weighed 3k after taking all the fat off so allowed 2 1/2 hours to cook it well done but it was done in 1 1/2 hours so I foiled it and chopped up the vegies a bit smaller (potatoe, sweet potatoe, carrot and pumpkin) and through them into the pot with the juices and they were cooked to perfection in 40 minutes in the oven. All was cooked at 160F fan forced oven. The meet was beautifully moist and there was hardly any fat in the pot so just spooned that over the meat. Thank you kiwidutch for a wonderful pot roast.
From: Annacia
On Nov 20, 2008
Wonderful pot roast. It was raved about here and the guys all popped up with "5 stars" before being ask (like I had a doubt,lol). I used the crock pot on the low timing and it was incredibly moist and fall apart tender. I did the potatoes separate as I had russets and they would have been spudsauce with that amount of cooking. The gravy is excellent even though I forgot to add the basil. This is now my standard! Thanks Kiwi for a real keeper.
From: dianabanana
On Jun 3, 2006
I made this in the crockpot because I like different pot roasts and didn't want to heat the house up. It was a good, basic recipe that can be added to, depending on what is in the fridge. I added a bit of red wine as well (beer would probably also work) and used regular potatoes, quartered. Although the gravy and flavoring packages are convenient, I was looking for something just as easy, and more "from-scratch-like" that didn't use them. Thanks for posting this!
From: KCrawford
On Sep 11, 2006
This was just the type of pot roast recipe I was looking for. Lots of flavor without adding a lot of processed ingredients. I used the oven method, cooked it about 30 minutes longer as I like a really tender roast. Really didn't change anything and really enjoyed the result. Thanks for a lovely fall type meal. hdbuys
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