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Sunday Oven Pot Roast

Makes: 6 to 8 servings
Prep 30 mins Roast 325°2 hrs 5 mins
Sunday Oven Pot Roast
Ingredients
  • 3 - 3 1/2  pounds  boneless beef chuck pot roast
  •  Salt
  •  Ground black pepper
  • 2  tablespoons  olive oil or vegetable oil
  • 1 14  ounce can  beef broth
  • 1  chopped onion (1 large)
  • 2  stalks celery, cut into 2-inch lengths
  • 5  cups  assorted vegetables, such as peeled Yukon gold or sweet potatoes, cut into 2-inch chunks; parsnips, peeled and cut into 2-inch chunks; whole shallots or garlic bulbs, halved horizontally; and/or small carrots, peeled and cut into 1-1/2-inch pieces
  • 1/4  cup  cold water
  • 3  tablespoons  all-purpose flour
Directions

1. Preheat oven to 325 degrees F. Trim fat from meat. Sprinkle meat with salt and pepper. In a large Dutch oven brown roast on all sides in hot oil over medium heat. Carefully drain fat from pan; discard. Add beef broth, onion, and celery to pan.

2. Roast, covered, for 1-1/4 hours. Remove celery with slotted spoon; discard. Add desired vegetables around roast. Roast, uncovered, for 50 to 60 minutes more or until meat and vegetables are tender, spooning juices twice during roasting.

3. Using a slotted spoon, remove meat and vegetables to a serving platter. For gravy, measure pan juices; skim off any fat. Discard enough pan juice or add enough water to equal 1-1/2 cups. In a medium saucepan whisk together the cold water and the flour until well combined; add the 1-1/2 cups pan juices. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Season with salt and pepper. Pass gravy with meat and vegetables.

From the Test KitchenSlow Cooker instructions:
  • Place vegetables in a 5- to 6-quart slow cooker. Trim fat from meat. Sprinkle with salt and pepper. Cut roast to fit, if necessary; place on top of vegetables. Omit cooking oil. Add beef broth to cooker. Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4-12 to 5-12 hours. Remove meat and vegetables from cooker; cover to keep warm. Using 1-12 cups of the cooking juices, prepare gravy as directed in Step 3. Season to taste with salt and pepper. Pass gravy.
Nutrition Facts (Sunday Oven Pot Roast)
  • Servings Per Recipe 6,
  • cal. (kcal) 419,
  • Fat, total (g) 14,
  • chol. (mg) 112,
  • sat. fat (g) 4,
  • carb. (g) 29,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 4,
  • sugar (g) 5,
  • pro. (g) 43,
  • vit. A (IU) 4810,
  • vit. C (mg) 12,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 7,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 65,
  • Cobalamin (Vit. B12) (g) 5,
  • sodium (mg) 584,
  • Potassium (mg) 1048,
  • calcium (mg) 50,
  • iron (mg) 6,
  • Percent Daily Values are based on a 2,000 calorie diet

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