Wonderful pot roast with potatoes, onions, and carrots. This was passed down from my grandmother.

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Recipe Summary

prep:
30 mins
cook:
2 hrs
total:
2 hrs 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place the roast in a roasting pan. Cover with the 2 cups water, ketchup, chili powder, sugar, and salt. Cook 1 hour in the preheated oven.

  • Place the potatoes, onion, and carrots in the roasting pan with the roast and liquid. Continue cooking 1 hour, or until the vegetables are tender and the internal temperature of the meat has reached a minimum of 145 degrees F (63 degrees C).

  • Remove the roast and vegetables from the pan, and drain the remaining liquid into a bowl. In a separate bowl, mix the flour and water. Stir into the remaining roast liquid to make gravy.

Nutrition Facts

651 calories; protein 35.2g 70% DV; carbohydrates 63.1g 20% DV; fat 29.3g 45% DV; cholesterol 116.1mg 39% DV; sodium 1076.7mg 43% DV. Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/30/2006
Because of the comments on not enough liquid and sauce I placed my roast in the pan covered it in the sauce prepared from the recipe then covered the pan tightly with foil and baked as directed. I then added the veggies and covered it again with foil to bake for the second half and I never ran out of the sauce and had enough left to make the gravy. I followed every other part of the recipe exactly and this was DELICIOUS! I am making it again and I am also passing it on to my extended family it's just so good! Even my two pickiest eaters gobbled it all up! Read More
(45)

Most helpful critical review

Rating: 2 stars
12/27/2003
I didn't really care for this recipe. It was edible but not very tasty at all. When I turned the roast after the first hour I had to add more sauce because it dried up in the pan. I'm sure there may be other people out there who would enjoy this recipe. Unfortunately I'm not one of them. As a hint double the sauce and add the second half when adding the vegetables. Read More
(19)
38 Ratings
  • 5 star values: 18
  • 4 star values: 6
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
10/30/2006
Because of the comments on not enough liquid and sauce I placed my roast in the pan covered it in the sauce prepared from the recipe then covered the pan tightly with foil and baked as directed. I then added the veggies and covered it again with foil to bake for the second half and I never ran out of the sauce and had enough left to make the gravy. I followed every other part of the recipe exactly and this was DELICIOUS! I am making it again and I am also passing it on to my extended family it's just so good! Even my two pickiest eaters gobbled it all up! Read More
(45)
Rating: 2 stars
12/27/2003
I didn't really care for this recipe. It was edible but not very tasty at all. When I turned the roast after the first hour I had to add more sauce because it dried up in the pan. I'm sure there may be other people out there who would enjoy this recipe. Unfortunately I'm not one of them. As a hint double the sauce and add the second half when adding the vegetables. Read More
(19)
Rating: 3 stars
02/19/2007
To make it no fuss spike the roast with garlic. add 1/4 cup of red wine to liquid mix. brown roast. Put in slow cooker,that way you dont have to worry about enough liquid the slow cooker takes care of its self.add vegies and potaoes one hour before done. walla Read More
(19)
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Rating: 3 stars
01/19/2004
My experience with this was ok. The problems that I encountered were. There was not enough sauce the veggies were still raw when I was done cooking and the meat was very tough. What I did to improve this was added some water to the sauce cooked the veggies additonal time on the stove and put the roast back in the oven for 4 hours on 200. Chuck roast does not come out right unless you cook it until it falls apart. After I did that this was very good my family loved it. Read More
(11)
Rating: 4 stars
09/30/2006
Very easy to make meat was very moist and tender. Highly recommend for the family sunday dinner meal Read More
(10)
Rating: 5 stars
11/28/2007
first of all i cooked the meat by temperature and not time. i think that is key! instead of chuck roast i used eye of round roast. instead of traditional ketchup i had used ketchup from costa rica aka a sweeter ketchup with less salt. it was WAY yummy my hubby made noises while he ate and my picky 2 years old daughter actually ate it all up! definetly making this again! Read More
(7)
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Rating: 5 stars
01/04/2011
I thought this was excellent much more flavor than a traditional pot roast. I followed the recipe but baked in the crockpot. Tender Flavorful Fantastic! Read More
(7)
Rating: 5 stars
04/11/2007
OH HEAVENS!This is good. Taking advice of other reviewers I added one cup wine and 1/2 cup water extra and used a big roast. (I had to resist garlic and onions) Glad I did it is a fabulous taste that EVERYONE raved about. Read More
(6)
Rating: 5 stars
01/04/2009
I made this one tonight. The vote was for mashed potatoes and boiled veggies so I just had the chuck roast and sauce in the oven. I ended up with a TON of sauce! The boys loved it and I am keeping the leftover sauce to marinate some boneless pork ribs later this week. Thanks for a great recipe. Read More
(6)