Yankee-est Pot Roast

"The meat falls apart and melts in your mouth....veggies taste sweet as candy with the addition of sweet basil. A great Sunday dinner :)"
 
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photo by Julie Bs Hive photo by Julie Bs Hive
photo by Julie Bs Hive
Ready In:
4hrs 15mins
Ingredients:
12
Serves:
4-6
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ingredients

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directions

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

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Reviews

  1. 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!
     
  2. 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.
     
  3. 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!
     
  4. perfect. we just loved this as with all your other recipes. thanks karen
     
  5. This was absolutely fabulous!!For the first time ever I didn't have to use ketchup (a habit used since I was a kid, I never was a huge beef fan). I did "tweak" the recipe a bit, however. I used a 12 oz. can of V-8 spicy vegetable juice instead of the tomatoe juice, used seasoned salt, added 2 tbl spoons worchetshire, and chopped celery. After simmering meat & carrots on top of stove for 30 minutes I transferred everything to a pan and baked in the oven on 275 degrees for 2 1/2 hours and then at 325 for an additional 30 minutes. Enjoyed it!!!!
     
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Tweaks

  1. I use oregano instead of basil. I tried with basil and it just didn't do the job. Fantastic recipe.
     
  2. This was absolutely fabulous!!For the first time ever I didn't have to use ketchup (a habit used since I was a kid, I never was a huge beef fan). I did "tweak" the recipe a bit, however. I used a 12 oz. can of V-8 spicy vegetable juice instead of the tomatoe juice, used seasoned salt, added 2 tbl spoons worchetshire, and chopped celery. After simmering meat & carrots on top of stove for 30 minutes I transferred everything to a pan and baked in the oven on 275 degrees for 2 1/2 hours and then at 325 for an additional 30 minutes. Enjoyed it!!!!
     

RECIPE SUBMITTED BY

<p>I live in Pa (outside of Philadelphia) and cooking, baking, cross-stitching and reading are my hobbies. <br /> <br />I collect cookbooks and cookie stamps/cutters and have a pretty big collection of both. I am also a fan of all things Amish, so I have quite a collection of things picked up in Reading, Lancaster and surrounding areas here in Pennsylvania. <br /> <br />I have 4 kids, who are the loves of my life and cooking for them and my husband keeps me on my toes! ;) <br /> <br />We bought an ice cream parlor in March 04 and it's been quite an experience! <br /> <br />Note: I love getting feedback on my recipes; all I ask is that you actually *make* them before reviewing them. <br /> <br />Also, if you make changes or substitutions, I'd love to see your suggestions and/or comments, but I'd appreciate no rating at all if it's not made as posted. Too many recipe reviews state margarine subbed for butter (if I list butter, it's REAL butter), different spices, low-fat ingredients, whole wheat flour instead of white, etc. The recipes will not work/taste as intended, so it's really not fair to rate them as such. <br /> <br />I'd also really appreciate it if you refrain from rating a recipe if you overcook or overbake it or it you don't refrigerate or store as listed. <br /> <br />I, of course, will adhere to the above when rating recipes, too! <br /> <br />Thanks and have a great day! <br /> <br />My Rating System: <br /> <br />***** A delicious recipe that was thoroughly enjoyed. It has excellent, detailed directions and is perfect as is. If a dish is especially easy, and I'm on the fence, I will give it 5* for ease even if it's very good instead of great. Something I will definitely make again. <br /> <br />**** Excellent recipe but confusing directions that I will make again in my own less confusing way OR Very good recipe that I'll probably make again if I find the time! <br /> <br />*** Good/OK recipe but probably not something I would make again OR Very Good recipe that doesn't have clear, detailed directions. <br /> <br />** Recipe was edible but not really enjoyed and will not be made again. Work involved not a good trade-off for the end result. <br /> <br />* Not edible and probably an error in the recipe. I feel that I pick recipes with ingredients our family likes, so in my opinion, there's an error somewhere. If there's a chance I made the error, I won't rate the recipe. ;) <br /> <br /><img src=http://i5.photobucket.com/albums/y164/lauralie41/swapbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&amp;current=cookieswapparticip.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/cookieswapparticip.jpg border=0 alt=Photobucket /></a> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/honey-pot-print-c10069558.jpg border=0 alt=Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&amp;current=09holidayparticipationbanner.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/09holidayparticipationbanner.jpg border=0 alt=Photobucket /></a></p>
 
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