Yankee-est Pot Roast

READY IN: 4hrs 15mins
Recipe by Karen..

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

Top Review by TheDancingCook

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!

Ingredients Nutrition

Directions

  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.

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