Pot Roast Recipe

Pot Roast Recipe is a Chuck Roast, oven baked with white potatoes, carrots, onions and other vegetables that you love.

It makes a complete meal that is cooked in one pan except for the dessert, of course.

 Pot Roast Recipe
With Vegetables

• 3 to 4 lbs. chuck or sirloin post roast
  
  
• 1/2 stick butter
  
  
• 1 teaspoon salt
  
  
• cool water
  
  
• 4 to 6 medium or small Irish Potatoes, peeled or unpeeled
  
  
• 3 to 4 medium carrots, cut in half
  
  
• 3 to 4 small onions, whole
  
  
• 2 to 3 sprigs fresh Rosemary** (optional)
  
  
• 1 can (10.5 oz.) Cream of Mushroom Soup (optional)
  

Place the roast on a rack in a roaster pan or in a large Dutch Oven with fat side up, if the fat has not been trimmed away. 

Cut the butter into thin slices and lay it around over the top of the roast.

This is so any fat from the meat and butter will melt and run down into the roast rather than it all accumulating in the bottom of the pan.

Sprinkle the salt over the meat and vegetables.

Add enough water to come up halfway on the roast.

Cover the roast with a tight fitting lid if possible or a cover made with tin foil.


Cook the pot roast in a pre-heated oven 325F. for 1 hour.

Remove the roast from the oven.


If the potatoes are very small leave them whole.

If they are large, halve or quarter them.

Arrange the vegetables around the sides of the roast.


You can arrange the peeled onions on top of the roast so the onion juice will soak in during the  baking.


If you are using the rosemary, arrange the sprigs on top of the meat and vegetables.

Baste the meat and the vegetables with the pan drippings, occasionally and cover the roast and return it to the oven.

Cook the pot roast and vegetables basting every 20 to 30 minutes until it is fork tender done and showing no pink color inside.

If using a meat thermometer to test if it is  done, bring the inside temperature to 200F.


Depending on the size, thickness and cut of the meat, it should take no longer than 2 1/2 to 3 hours to be thoroughly cooked and fork tender.

If not using the mushroom soup, use the drippings and make a brown gravy to be served over the meat and vegetables.


If using the mushroom soup, stir the undiluted mushroom soup into the pot about 20 minutes before you think it will be done.

For easy cutting and serving of the roast, let the meat sit in the pan with the cover intact for 20 to 30 minutes before serving.


To serve, remove and discard the rosemary spice.

Carefully lift out the roast out of the roasting and place it on a serving dish or platter.

Place the vegetables in a separate serving dish if you prefer.

Personally, I prefer to serve the delicious vegetables surrounding the fork tender roast.

I like to pour the drippings (gravy) or the mushroom soup into a gravy bowl to be served over the pot roast at the table.

*Other cuts of beef can be selected such as Top Sirloin or Bottom Round.

Chuck is the choice of many folks for this pot roast recipe, including me because it contains some marbling of fat, has excellent flavor, cooks up tender and is available in most grocery stores at a good price.


Sirloin is a great second choice.

Round Roast seems to cook up too dry and not up to par, for me.


**Rosemary can be tied up in a cheese cloth before adding to the pot to facilitate removing it from the roast when done.

Related Pages

                     Beef Tips Burgundy

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