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Pot Roast

Rated as 4.26 out of 5 Stars
10

"This is an easy oven-baked pot roast with vegetables. The aroma will make you hungry while this delicious roast bakes."
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Ingredients

3 h 25 m servings 508
Original recipe yields 4 servings

Directions

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  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast. Pour 3 cups water into baking pan. Season roast with salt, pepper, and garlic salt. Cover pan with aluminum foil.
  3. Bake in the preheated oven until roast is browned and cooked through, about 3 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C). Transfer roast to an oven-safe platter. Remove vegetables using a slotted spoon and arrange around roast.
  4. Reduce oven temperature to 200 degrees F (95 degrees C). Place platter with roast and vegetables in the oven to keep warm.
  5. Pour the remaining juices from the baking pan into a saucepan; bring to a boil. Stir 1/2 cup water and cornstarch together in a bowl until smooth; pour into boiling pan juices. Reduce heat to medium; cook, stirring constantly, until gravy is thick, about 5 minutes; season with salt and pepper. Stir in browning sauce.

Nutrition Facts


Per Serving: 508 calories; 23.9 41 31.3 98 201 Full nutrition

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Reviews

Read all reviews 57
  1. 73 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Just tried this tonight! It turned out great! Very tender pot roast and veggies and it made a great gravy. I used my enamel lined dutch oven instead of a roasting pan and foil. I used Kitchen Bo...

Most helpful critical review

i have made many roasts over the past few years, and just reading this recipe i can tell you that you should ABSOLUTELY NOT just throw everything into the pot and throw into the oven, YOU MUST P...

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Just tried this tonight! It turned out great! Very tender pot roast and veggies and it made a great gravy. I used my enamel lined dutch oven instead of a roasting pan and foil. I used Kitchen Bo...

This is a very simple, traditional recipe for pot roast, and it yields tasty, tender results. I also like using the cornstarch and browning sauce -- it makes a silky, flavorful gravy. My only su...

Very tender and moist pot roast - no knife needed. I added red pepper flakes, cabbage and some mushrooms since I did not have celery and used 2 cups of chicken broth and water (along with carro...

I replaced some of the water with red wine. I also added in some thyme and some bay leaves. The more important thing was that I browned the meat in a frying pan before ever putting it in the o...

Good recipe. I usually make my pot roasts in my slow cooker, but I grew up with it always being made in the oven, and sometimes I miss the crustier roast beef that you get in the oven, so I trie...

I used twice as many veggies as listed here, skipped the water, used a quart of home-canned tomatoes with juice instead, and subbed garlic powder for garlic salt, using that liberally. I also ha...

This was my first time making this and took it for a friendsgiving dinner. Everyone loved it! Very savory and tasty!

So very good! The next night, I used the shredded leftovers rolled into corn tortillas stuck toothpicks to secure, fried in oil for taquitos, served with guacamole. AWESOME

Thank you for sharing a great and easy way to cook pot roast! The meat was tender and could be broken by a fork.Yes, indeed, the aroma, as it was cooking, was so wonderful! It turned out very, v...