Rating: 3.74 stars
334 Ratings
  • 5 star values: 154
  • 4 star values: 69
  • 3 star values: 33
  • 2 star values: 26
  • 1 star values: 52

An oven or slow cooker turns an inexpensive beef pot roast into a succulent, tender feast. 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 (using either method) make for a simple, but filling meal.

Source: Better Homes and Gardens
Advertisement

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.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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; 14 g total fat; 4 g saturated fat; 3 g polyunsaturated fat; 4 g monounsaturated fat; 112 mg cholesterol; 584 mg sodium. 1048 mg potassium; 29 g carbohydrates; 4 g fiber; 5 g sugar; 43 g protein; 4810 IU vitamin a; 12 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 1 mg vitamin b6; 65 mcg folate; 5 mcg vitamin b12; 50 mg calcium; 6 mg iron;

Reviews (6)

334 Ratings
  • 5 star values: 154
  • 4 star values: 69
  • 3 star values: 33
  • 2 star values: 26
  • 1 star values: 52
Rating: 5 stars
07/22/2018
I'm making this for dinner tonight
Rating: 5 stars
12/23/2018
Did brown but cooking at 425 for half hour then going to cover at 325
Rating: 4 stars
08/19/2018
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 .
Advertisement
Rating: 1 stars
11/25/2018
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.
Rating: Unrated
11/23/2014
I have several chuck roast recipes that I like and I'd like to try this one as well but chuck roast at my grocery store is $5.49 a pound which would make this meal cost more than $15. Any suggestions? Has anyone else experienced soaring beef prices?
Rating: Unrated
09/12/2016
I know this is an old comment but for 3 pounds plus veggies thats enough for 6 meals. ~$3.50/meal. Thats not expensive at all.
Advertisement