Pot Roast

Submitted by Douglas Poe

"This is a great meal for a lazy Sunday. This recipe is also good for a slow cooker. Don't add potatoes until the last hour of cooking. Cook roast on low for 8 hours."

 

• Ready In: 2hrs 30mins
• Ingredients: 12
• Serves: 6-8

ingredients

• 3 -4 lbs pot roast
• 1 teaspoon garlic powder
• 1 teaspoon ground pepper
• 1 teaspoon salt
• 1⁄4 cup all-purpose flour
• 2 tablespoons oil
• 3 medium sliced onions
• 4 carrots, roughly cut
• 3 celery ribs, roughly cut
• 4 -6 new potatoes, quartered
• 1 1⁄4 ounces onion soup mix
• 1 1⁄2 cups water

directions

1. Preheat oven to 350.
2. Rub roast with garlic, salt, and pepper on all sides then dust with flour. Heat oil in large skillet and brown roast on both sides.
3. Place roast in a roaster pan, or a Dutch oven. Sprinkle the onion soup mix over the roast.
4. Add onions, carrots, celery and potatoes.
5. Pour 1 1/2 cup of water over the roast.
6. Cover and bake for 2 to 2 1/2 hours.

Reviews

[Ellen C.]

Hadn't had pot roast in decades, so decided to make this recipe. The 3.3-or-so pounds of pot roast turned out beautifully, taking around 2 h 15 m to cook. My husband and I followed it pretty thoroughly, adding a little more garlic than called for. We used red-skinned potatoes. We took all the veggies out after an hour or so, having found that cooking vegetables alongside any roast for the duration leads to over-cooking. The flavors are wonderful. The red-skinned potatoes are the best I think I've ever eaten. We could see why this was a staple dish in the 1950s!

 

[sloe cooker]

Your recipe produced an excellent flavored roast. I cooked it in the oven for 2.5 hours. However my roast was thicker than I normally get in the supermarket, I got it from a dedicated meat market. That said, I think the roast could have cooked a little longer for more tenderness for the cut I took home. No fault of your recipe instructions. Thanks for posting Douglas Poe. Made for PAC Spring 2013