Rating: 3.5 stars
332 Ratings
  • 5 star values: 154
  • 4 star values: 68
  • 3 star values: 33
  • 2 star values: 26
  • 1 star values: 51

Our beef pot roast is a succulent, tender feast that will satisfy all your meat-and-potato cravings. Whether you're looking for how long to cook a roast in the oven or the slow cooker, we've got the answers. Vegetables cooked with the roast recipe make for a simple, but filling meal.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

prep:
30 mins
roast:
2 hrs 5 mins
cook:
5 mins
total:
2 hrs 40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Slow 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 4-1/2 to 5-1/2 hours. Remove meat and vegetables from cooker; cover to keep warm. Using 1-1/2 cups of the cooking juices, prepare gravy as directed in Step 3. Season to taste with salt and pepper. Pass gravy.

Nutrition Facts

419 calories; fat 14g; cholesterol 112mg; saturated fat 4g; carbohydrates 29g; mono fat 4g; poly fat 3g; insoluble fiber 4g; sugars 5g; protein 43g; vitamin a 4810.4IU; vitamin c 12.4mg; thiamin 0.3mg; riboflavin 0.5mg; niacin equivalents 6.5mg; vitamin b6 0.7mg; folate 64.5mcg; vitamin b12 4.7mcg; sodium 584mg; potassium 1048mg; calcium 50.5mg; iron 5.6mg.
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