Oven Pot Roast With Carrots and Potatoes

Oven Pot Roast With Carrots and Potatoes created by Bellasmom12

This is the way my Mom made roast.

Ready In:
4hrs
Serves:
Units:

ingredients

  • 1 blade roast, cut about 4 inches thick and weighing about 5 lbs.
  • 1 teaspoon salt
  • 18 teaspoon pepper
  • 1 cup water
  • 6 medium carrots, peeled and cut in 2 inch cubes
  • 6 medium potatoes, peeled and quartered
  • 3 medium onions, peeled and quartered

directions

  • Sprinkle roast well with salt and pepper.
  • Place in a large roasting pan.
  • Add water, cover and cook roast for 1 1/2 hours in a 325* oven.
  • Uncover and arrange vegetables around roast in pan.
  • Recover and cook for 2 1/2 to 3 hours longer or until meat and vegetables are both fork tender.
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RECIPE MADE WITH LOVE BY

@bullwinkle
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@bullwinkle
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"This is the way my Mom made roast."
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  1. Denese S.
    I'M COOKING THIS ROAST NOW CAN NOT WAIT TILL IT'S DONE.
    Reply
  2. Linda M.
    This roast was delicious ??
    Reply
  3. Travis W.
    Smells awesome but when done and sitting before the cut do I remove the strings???
    Replies 1
  4. Autumn K.
    My roast is frozen solid. Do I have to thaw it prior to? If I dont thaw it should I bake it longer before adding the veggies?
    Replies 1
  5. deborah1216
    If my roast is slightly over 2 pounds, to I change the cooking time?
    Replies 1
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