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Pot Roast with Potatoes and Carrots

Image Credit:
Brent Hofacker/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 6 servings.
Category
Meat
Course
Main Dish
Occasions
St. Patricks Day
Credit
Mary Howe Schwartz, Lunenburg, Massachusetts
Sources
Recipes with a History

One of our favorite comfort foods, this classic pot roast has just a handful of ingredients, including beef, potatoes, carrots, and onions. It’s inexpensive and hearty, warms the belly, and 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 a chuck or brisket.

For another comfort food classic, check out our Super-Creamy Mac and Cheese.

Ingredients
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

Instructions

  1. Preheat oven to 375°F.
  2. Cut roast in half (optional). In a skillet over medium-high heat, warm oil. Brown roast on all sides. Place roast in a large ovenproof pan.
  3. Pour broth over and around the roast. Add onions and celery and season with salt and pepper. Cook, covered, for 2-1/2 to 3 hours, or until fork-tender.
  4. You can either place carrots and potatoes around the roast for the last hour of cooking or wait until the 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.

About The Author

The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

We love introducing fun new recipes as well as time-tested recipes, straight from the archives!

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