How to Cook: Beef Pot Roast

How to Cook: Beef Pot Roast

Serves 6
A pot roast is much easier to prepare than you might think and makes a fabulous one-dish dinner . . . and even tastier leftovers. It’s simple to customize your pot roast by using different seasonings, liquids and vegetables.
  • 1 1/2 teaspoon dried parsley
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon dried minced onion
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1 (2 1/2 to 3 pounds) boneless beef chuck roast
  • 2 tablespoons extra-virgin olive oil
  • 2 yellow onions, sliced
  • 1 3/4 cup reduced-sodium beef broth
  • 1 cup tomato juice
  • 1 1/2 pound potatoes, cut into 1-inch chunks
  • 1 pound carrots, cut into 1-inch chunks
You must be signed in to use shopping lists. Sign in or create account
Preheat the oven to 350°F. In a small bowl, combine parsley, salt, minced onion, garlic powder and pepper. Pat roast dry with paper towels and rub all over with seasoning mixture. 

Heat oil in a large Dutch oven or heavy ovenproof saucepot over medium-high heat. Add roast and brown on all sides, about 5 minutes. Transfer to a plate. Combine onions and 1/4 cup water in the pot and cook, stirring occasionally, until tender and golden, about 8 minutes. 

Stir in broth and tomato juice and bring to a boil. Return roast to the pot, cover and transfer to the oven. Roast for 2 hours. Stir in potatoes and carrots, cover and continue roasting until vegetables and meat are tender, about 45 minutes more. Transfer roast and vegetables to a large serving platter and drizzle with pan juices.
Nutritional Info: 
Per Serving: 520 calories (290 from fat), 32g total fat, 12g saturated fat, 140mg cholesterol, 490mg sodium, 23g carbohydrates, (4 g dietary fiber, 6g sugar), 34g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion