Total Time
4hrs 15mins
Prep 15 mins
Cook 4 hrs

The meat falls apart and melts in your mouth....veggies taste sweet as candy with the addition of sweet basil. A great Sunday dinner :)

Ingredients Nutrition


  1. Rub garlic into roast and coat all over with flour.
  2. In a large dutch oven, brown roast over medium high heat in oil.
  3. Add tomato juice, carrots, onions, bay leaves, basil, salt and pepper and bring to a boil.
  4. Reduce heat, cover tightly and simmer for about 3 hours, turning meat occasionally.
  5. Add potatoes and simmer an additional 30 minutes, or until fork tender.
  6. Remove bay leaves and serve.


Most Helpful

WOW! This pot roast was the best! I did not use a beef chuck roast, but a top round, which is usually tougher. But the tomato juice actually tenderizes the meat and it still melted in our mouths. I doubled the basil, salt, pepper and tomato juice; I added one extra bay leaf. This was for extra juice/gravy. I followed steps 1-3, then transferred it into the crockpot and cooked on high for 8 hours. I served this over mashed potatoes, I didn't add the white potatoes while cooking. I also used baby carrots. It smelled and tasted so wonderful at my house yesterday that my mom asked for the recipe and made it for her dinner today. And when I warmed up my leftovers in the microwave tonight at work, my co-workers asked, "what are you eating that smells so wonderful?" Thanks for a recipe that is a definite keeper!

TheDancingCook September 03, 2002

Very good pot roast. My husband usually gets out the ketchup bottle when I make potroast, but didn't with this one. I used two 5.5 oz. cans V-8 juice because that's what I had, but otherwise followed it exactly. Great meal-in-a-pot.

papergoddess November 02, 2002

WOW - was this good! I used 3 or 4 pound top round roast and browned it per directions on top of the stove in my large dutch oven. I put the carrots and potatoes and onions in, stirred an 8oz. can of tomato sauce into 2c. water, added 1/2t. more of each of the spices, poured it over the roast and into the oven it went. I roasted it at 350 degrees for 3 1/2 - 4 hours - it was fall-apart tender and the flavor from the bay leaves (I left them at 3) and the basil was very good. I thickened the juices to serve along side and we loved it. A definite keeper I'll make again!

Joy1996 January 16, 2004

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