Sunday Oven Pot Roast
An oven or slow cooker turns an inexpensive beef pot roast into a succulent, tender feast. Vegetables cooked with the roast make for a simple, but filling meal.
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Sunday Oven Pot Roast
Directions
- 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.
- 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.
- 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 Kitchen
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 4-12 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)
- Per serving:
- 419 kcal ,
- 14 g fat
- (4 g sat. fat ,
- 3 g polyunsaturated fat ,
- 4 g monounsaturated fat ),
- 112 mg chol. ,
- 584 mg sodium ,
- 29 g carb. ,
- 4 g fiber ,
- 5 g sugar ,
- 43 g pro.
Recipe Collections
Reviews (5)
proftony
56 Days Ago
I have made dozens of stovetop pot roasts using shoulder roasts, which always turn out fabulous. I decided to try this one for Sunday dinner just for something different and what a major disappointment! The flavor was very good, but the meat was tough as shoe leather. I used a prime cut of beef and followed the recipe to a tee, so I'm not sure what went wrong, but I am going back to my own recipe.
flock12346415289
154 Days Ago
What I do is cut my beef into large pieces and then brown it. It takes less time and you do not have to cut it up after you cook it and everyone gets a chunks of meat .
brittanyhutcher
182 Days Ago
I'm making this for dinner tonight