Total Time
3hrs 15mins
Prep 15 mins
Cook 3 hrs

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.

Ingredients Nutrition


  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. 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. Cut veggies into 4 pieces and add to pot for an additional 30 minutes.
  4. Now this roast is wonderful and tastes different then meat cooked in liquid. You can use drippings to make gravy.


Most Helpful

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!

MISSIB January 06, 2008

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!

*sweetomato* December 16, 2007

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

dolores in paradise November 13, 2007

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