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    You are in: Home / Recipes / Mouth Watering Pot Roast Recipe
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    Mouth Watering Pot Roast

    Mouth Watering Pot Roast. Photo by Midwest Maven

    1/2 Photos of Mouth Watering Pot Roast

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 50 mins

    20 mins

    2 hrs 30 mins

    Food of the Gods!'s Note:

    This is the most delicious pot roast I've ever had, and I've had many. The moist meat falls apart. Also, it doesn't give you that heavy feeling after you eat it. My whole family loves this and I would definitely serve it to special guests. It's fairly easy to make and is very hard to mess up.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 -3 1/2 lbs beef shoulder
    • 3 teaspoons black pepper
    • 3 tablespoons olive oil
    • 2 cups beef stock
    • 2 cups dry red wine (I use Merlot)
    • 1/4 cup chopped parsley (fresh or dry)
    • 1 teaspoon salt
    • 2 tablespoons minced garlic (heaping)
    • 2 1/2 cups onions (chopped into large pieces)
    • 2 cups baby carrots (1 bag)
    • 8 red potatoes
    • 2 (14 1/2 ounce) cans stewed tomatoes (include juice)
    • 1/4 cup Italian salad dressing

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Trim fat from sides of roast.
    3. 3
      Rub roast with black pepper.
    4. 4
      Heat olive oil in large pot or large casserole safe for stove & oven. After heated, brown roast for several minutes on each side, browning well.
    5. 5
      Pour in stock, wine, 1 teaspoon salt, 1 teaspoon black pepper, and garlic.
    6. 6
      Stir in onions, carrots, potatoes, tomatoes, & Italian dressing.
    7. 7
      Bring to a simmer on the stove. Transfer to oven, covered, and bake for 2 1/2 hours. Make sure roast is on bottom. For larger roasts, uncover and bake an additional 1 hour.
    8. 8
      Serve hot or refrigerate for later. Enjoy!

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    Ratings & Reviews:

    • on February 16, 2010

      55

      Loved this dish, although i have to admit i had to make couple changes as i didn't have any carrots or Italian salad dressing and due to my oven not working properly had to do it in the stove ... but will definitely try it next time with all the ingredients.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 18, 2007

      45

      I am not sure if I qualify for rating this because I made several changes to the recipe. First, I converted the recipe for crock pot cooking. Next, I left out the wine because my husband doesn't consume acoholic beverages. I increased the salad dressing to 1/3 cup and reduced the garlic to 2 heaping teaspoons. I also added a stalk of celery cut into 1/2 inch slices. I do recommend this recipe and will definitely make it again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 02, 2007

      55

      This pot roast is so yummy:) It was fall apart tender and just delicious! I think it'd be great with adding mushrooms in, or any veggie you prefer. Also next time I might add a couple boullion cubes to the liquid to make it a bit richer and for a lil saltyness(just personal preference). This will definitely be made again, and was loved by all, thanks for sharing! I made this for PAC 2007 :)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mouth Watering Pot Roast

    Serving Size: 1 (656 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1010.1
     
    Calories from Fat 272
    26%
    Total Fat 30.2 g
    46%
    Saturated Fat 7.7 g
    38%
    Cholesterol 127.1 mg
    42%
    Sodium 1926.6 mg
    80%
    Total Carbohydrate 104.1 g
    34%
    Dietary Fiber 12.6 g
    50%
    Sugars 23.4 g
    93%
    Protein 60.0 g
    120%

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