Rating: 3.95 stars
37 Ratings
  • 5 star values: 17
  • 4 star values: 6
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 2

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

Recipe Summary test

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; carbohydrates 63.1g; fat 29.3g; cholesterol 116.1mg; sodium 1076.7mg. Full Nutrition
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