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How to Cook: Beef Pot Roast

Serves 6
Time 3 hr 15 min
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.
Special Diets:
Ingredients
  • 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
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Method

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.

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.
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  • 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
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.