Beef Pot Roast Recipe

Beef Pot Roast Recipe
Pot Roast Recipe

One Shoulder or Rump Roast

5-6 large potatoes, peeled and sliced thickly

2 pounds carrots, peeled and sliced

Beef Stew Seasoning Packet

couple of slices of onion

Water

Rolls

***I place my roast in my slow cooker or crock pot on low, the day before we are going to eat it, because I like it to cook nice and slow to be extra tender! I also add the beef stew seasoning packet and water to give it a great flavor.***

Preheat oven to 300. Place roast in a 9 x 13 pan. Surround it with the potatoes, carrots, and onion slices. Pour the juice from the slow cooker over the ingredients in the pan. Cover with aluminum foil. Cook for about 3 hours. Bake some rolls, and dinner is served!

I add enough water to the slow cooker to cover the meat and then transfer it to the pan when it’s going to bake in the oven. It should cover the roast in the pan too, you can always add more before you bake it. Be sure to cover tightly with foil, that helps prevent the water from all cooking out.

Beef Pot Roast
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • One Shoulder or Rump Roast
  • 5-6 large potatoes, peeled and sliced thickly
  • 2 pounds carrots, peeled and sliced
  • Beef Stew Seasoning Packet
  • couple of slices of onion
  • Water
Instructions
  1. ***I place my roast in my slow cooker or crock pot on low, the day before we are going to eat it, because I like it to cook nice and slow to be extra tender! I also add the beef stew seasoning packet and water to give it a great flavor.***
  2. Preheat oven to 300. Place roast in a 9 x 13 pan. Surround it with the potatoes, carrots, and onion slices. Pour the juice from the slow cooker over the ingredients in the pan. Cover with aluminum foil. Cook for about 3 hours. Bake some rolls, and dinner is served!

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7 Comments to "Beef Pot Roast Recipe"

  1. Zelma Sevenbergen's Gravatar Zelma Sevenbergen
    January 25, 2012 - 12:04 am | Permalink

    Tried this and it was fabulous, thanks!

  2. Letitia Bartnett's Gravatar Letitia Bartnett
    January 25, 2012 - 2:04 am | Permalink

    I can’t wait to try this recipe, mine never turns out right.

  3. February 2, 2012 - 5:57 am | Permalink

    Wow that was strange. I just wrote an extremely long comment but after I clicked submit my comment didn’t appear. Grrrr… well I’m not writing all that over again. Regardless, just wanted to say wonderful blog!

  4. Lanie K.'s Gravatar Lanie K.
    October 29, 2012 - 1:02 am | Permalink

    I wish i could help you out, but I do not eat pot roast. Im sure its delicious though!

  5. Ann Parker's Gravatar Ann Parker
    October 29, 2012 - 3:58 pm | Permalink

    What I do with left over roast is use some for sandwhiches and then cut up the rest some for beef stew or roast beef hash. The last 2 you can use your left over veggies cut up in the stew or the hash. With the hash the beef just needs to be cut up smaller. Another thing you can do is shred the beef and add bbq sauce and have sloppy joes :)

  6. sara m ford's Gravatar sara m ford
    November 2, 2012 - 10:13 am | Permalink

    Pot Roast With Red Wine and Mushrooms

    Ingredients:

    1 pot roast, lean chuck, bottom round, or rump, about 3 to 4 pounds
    3 tablespoons all-purpose flour
    1 teaspoon salt
    1/4 teaspoon ground black pepper
    3 tablespoons olive oil
    1 medium onion, halved, thinly sliced
    1 rib celery, thinly sliced
    8 ounces whole small button mushrooms, trimmed, washed, or sliced mushrooms
    4 cloves garlic, smashed and minced
    1/2 teaspoon dried marjoram or thyme
    1 small bay leaf
    1 cup chicken broth
    1 cup dry red wine, such as pinot noir/burgundy or cabernet
    1 can (28 ounces) crushed tomatoes

    Preparation:

    In a large pot or Dutch oven, heat olive oil over high heat. Combine flour with salt and pepper; dredge the pot roast in the mixture. Brown the roast on all sides in the hot oil. Add the onions, celery, and mushrooms; reduce heat to medium and saute, stirring frequently, for about 2 minutes. Add the garlic and cook for 1 minute longer. Add the thyme or marjoram, bay leaf, chicken broth, wine, and tomatoes; bring to a boil. Reduce heat to low; cover and simmer for 2 to 2 1/2 hours, or until the beef is very tender.
    Serves 6.

  7. Pamela Halligan's Gravatar Pamela Halligan
    November 5, 2012 - 2:34 pm | Permalink

Thanks for taking the time to leave a comment!

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