Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pot Roast Recipe
    Lost? Site Map

    Pot Roast

    Pot Roast. Photo by *sweetomato*

    1/1 Photo of Pot Roast

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    15 mins

    3 hrs

    Wildhoney's Note:

    I looked though most of the pot roast recipes and all seemed to use liquid of some kind. I have simply made it this way all my life and think it is very good and easy. I start out with a fatty bone in thick piece of beef (which can be called many different things. Here they call it 7 bone in. Not sure why}. Works every time. Most important, you must have tight fitting lid or seal real well. Otherwise the meat will dry out and be tough. The low and slow cooking temp is what makes this work.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Salt and pepper roast. Brown pot roast in large pan till dark brown on both sides. Add chopped onion to the pan. Add garlic. I use a covered pan with a tight fitting lid but you can use foil to seal.
    2. 2
      Cook at 325°F for at least 2 hours checking to see that the meat is tender and most of the fat has melted away, may take up to 3 hours.
    3. 3
      Cut veggies into 4 pieces and add to pot for an additional 30 minutes.
    4. 4
      Now this roast is wonderful and tastes different then meat cooked in liquid. You can use drippings to make gravy.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on January 06, 2008

      55

      Made this last week but don't have access to a camera, but it looked similiar to this pix. Was simple to make. Delicious to eat - meat fell off the bone, very flavorful-I followed recipe to a "T". Thank you for sharing this recipe and will look forward to more. Thanks Wild Honey, and God grant you a graceful recovery. Just had to add this: Made this again today and invited a friend to join us. She had 3 helpings of the meat AND went home with the recipe. You go girl and thanks again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 16, 2007

      55

      We totally loved this. The meat was tender and succulent and it was so easy. I made this in my NESCO roaster. And it made the most delicious gravy. The house smelled divine while it was cooking and drove us crazy! This recipe is definately in my KEEPER file to make many times over in the future! Thanks so much for a fantastic recipe, Wildhoney!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 13, 2007

      55

      Thank you so much for this recipe. The meat was tender and so full of flavor, and the dripping made the best gravy.I gave up on pot roast, because it is always tastless and tough. I just cut them up and use them for stew meat.Any one who does not try this recipe will be missing the best pot roast they ever had.My roast had no bones and I cooked it in my iron skellet with foil on tight and don't peek for at least 2 hours I did not add the veg just the onion and garlic Thanks, Wildhoney

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

    Advertisement

    Nutritional Facts for Pot Roast

    Serving Size: 1 (469 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 732.5
     
    Calories from Fat 170
    23%
    Total Fat 18.9 g
    29%
    Saturated Fat 7.5 g
    37%
    Cholesterol 299.3 mg
    99%
    Sodium 381.2 mg
    15%
    Total Carbohydrate 40.4 g
    13%
    Dietary Fiber 5.1 g
    20%
    Sugars 5.8 g
    23%
    Protein 102.1 g
    204%

    The following items or measurements are not included:

    parsnips

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites