Total Time
3hrs 10mins
Prep 10 mins
Cook 3 hrs

This is a pot roast recipe from Taste of Home magazine.

Ingredients Nutrition

Directions

  1. In a Dutch oven, brown roast on all sides on medium high heat, drain.
  2. Combine the broth, tomato paste, mushrooms, onion, carrot, celery, garlic, Italian seasoning, salt, and pepper; pour over roast.
  3. Bring to a boil. Reduce heat; cover and simmer 3 to 3-1/4 hours or until tender.
  4. Remove roast; keep warm.
  5. Pour pan drippings and browned bits into a measuring cup. Skim fat; pour drippings into a saucepan.
  6. Combine the flour and water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes.
  7. Slice raost; serve with gravy.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a