3-Hour Old Fashioned Oven Pot Roast
Servings
Prep Time
Cook Time
Ready In
Recipe: #538
October 15, 2011
Categories: Comfort Food, Dinner, Main Dish, Beef, Roast Beef, Vegetables, British, Cajun, North American, Pacific Northwest, Budget-Friendly, Easy/Beginner Cooking, Entertaining, Fall/Autumn, Father's Day, Labor Day, Mother's Day, Sunday Dinner, Winter, Dutch Oven, Oven Roast, Gluten-Free, High Protein, No Eggs, Non-Dairy more
"Fabulous pot roast, the roast stays together so it is easily sliced but tender too, delicious gravy !!"
Ingredients
Nutritional
- Serving Size: 1 (565 g)
- Calories 623.8
- Total Fat - 28 g
- Saturated Fat - 11 g
- Cholesterol - 170.1 mg
- Sodium - 182.6 mg
- Total Carbohydrate - 40 g
- Dietary Fiber - 6.7 g
- Sugars - 6.2 g
- Protein - 51.2 g
- Calcium - 94.1 mg
- Iron - 5.9 mg
- Vitamin C - 23 mg
- Thiamin - 0.4 mg
Step 1
Pre heat oven to 375F degrees
Step 2
Sprinkle salt and pepper all over roast, place fat side up in dutch oven or roaster; bake uncovered for 1 hour at 375f degrees.
Step 3
Reduce heat to 325f degrees, sprinkle roast with desired seasoning; add 1/2 cup water or broth to roaster, cover and bake for 1 hour.
Step 4
Remove the roaster from the oven; add 3/4 cup water or broth to roaster, add the potatoes carrots, onions and mushrooms, sprinkle them with salt and pepper; cover and roast for another hour or until veggies are tender.
Step 5
Remove roast to platter and slice; surround with veggies, cover with foil and keep warm
Step 6
Add cornstarch to cold water, whisk and add to roaster, whisk while bringing to boil, simmer for 5 minutes or until thickened; ladel over roast and veggies; serve and enjoy
Tips & Variations
No special items needed.
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