Classic Pot Roast
A flavorful, hearty pot roast slow-cooked with vegetables to perfection.
Ingredients
- beef pot roast (907 grams)
- potatoes (3 pieces)
- onion (1 large)
- carrots (2 pieces)
- celery (2 stalks)
- water (3.5 cups)
- salt (0 )
- ground black pepper (0 )
- garlic salt (1 pinch)
- water (120 ml)
- cornstarch (45 grams)
- browning sauce (2 grams)
Instructions
- Preheat the oven to 300 degrees F (150 degrees C).
- Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast.
- Pour 3 cups water into the baking pan. Season roast with salt, pepper, and garlic salt. Cover pan with aluminum foil.
- Bake in the preheated oven until roast is browned and cooked through, about 3 hours.
- Transfer roast to an oven-safe platter. Remove vegetables using a slotted spoon and arrange them around roast.
- Reduce oven temperature to 200 degrees F (95 degrees C). Place the platter with roast and vegetables in the oven to keep warm.
- Pour remaining pan juices into a saucepan; bring to a boil. Stir together remaining 1/2 cup water and cornstarch in a bowl until smooth; pour into boiling pan juices. Reduce heat to medium; cook, stirring constantly, until gravy is thick, about 5 minutes; season with salt and pepper. Stir in browning sauce.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 508
- fat: 24 g
- sats: 9 g
- carbs: 41 g
- fibre: 6 g
- protein: 31 g
- salt: 0.201 g