Recipe for Pot Roast with Potatoes and Carrots | Almanac.com

Pot Roast with Potatoes and Carrots

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Brent Hofacker/shutterstock
Makes 6 servings.
Mary Howe Schwartz, Lunenburg, Massachusetts
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One of our favorite comfort foods, this classic pot roast has just a handful of ingredients, including beef, potatoes, carrots, and onion. It’s inexpensive and hearty, warms the belly, and just feels like home.

Pot roast isn’t really a specific cut of meat—it’s more of a method to slowly cook a big hunk of tough meat (the tougher, the better!) until meltingly tender. Most people use a rump roast or bottom round cut of meat, but you can also ask for chuck or brisket.

1 pot roast, approximately 4 pounds
4 tablespoons vegetable oil
2 cups beef broth
1 cup diced onion
1 cup diced celery
salt and freshly ground black pepper, to taste
1 pound carrots, diced
1 pound potatoes, diced

Preheat oven to 375°F.

Cut roast in half (optional). In a skillet over medium-high heat, warm oil. Brown meat on all sides. Place meat in a large ovenproof pan.

Pour broth over and around meat. Add onions and celery around roast and season with salt and pepper. Cook, covered, for 2-1/2 to 3 hours, or until fork-tender.

You can either place carrots and potatoes around roast for the last hour of cooking or wait until roast is done, remove it (keeping it covered and warm), then put carrots and potatoes into the oven to cook, covered, for 45 minutes, or until tender.