Oven Pot Roast With Carrots and Potatoes

READY IN: 4hrs
Recipe by bullwinkle

This is the way my Mom made roast.

Top Review by Peggy loves Dessert

This was great! I browned it first and probably shouldn't have because the outside was dry, but that's on me since I didn't leave it alone like the recipe said.

Ingredients Nutrition

  • 1 blade roast, cut about 4 inches thick and weighing about 5 lbs.
  • 1 teaspoon salt
  • 18 teaspoon pepper
  • 1 cup water
  • 6 medium carrots, peeled and cut in 2 inch cubes
  • 6 medium potatoes, peeled and quartered
  • 3 medium onions, peeled and quartered

Directions

  1. Sprinkle roast well with salt and pepper.
  2. Place in a large roasting pan.
  3. Add water, cover and cook roast for 1 1/2 hours in a 325* oven.
  4. Uncover and arrange vegetables around roast in pan.
  5. Recover and cook for 2 1/2 to 3 hours longer or until meat and vegetables are both fork tender.

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