Pot Roast

Pot Roast I

  • 1 beef roast (about 2 1/2 lb.)
  • 4 or 5 potatoes, quartered
  • 2 or 3 large carrots
  • 2 celery sticks
  • 1 med. onion, sliced
  • salt and pepper
  • 2 tsp. Worcestershire sauce
  • 2 tsp. soy sauce
  • 1-2 dashes liquid smoke

Cut beef and vegetables into serving size pieces. Arrange in roaster. Pour 2-3 cup water in bottom of roaster. Sprinkle seasonings over beef, add salt and pepper. Bake at 350 degrees F for 2 1/2 - 3 hours or until beef is fork-tender.

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By Robin from Washington, IA


Pot Roast II

  • 1 (4 lb.) sirloin roast
  • 6 large russet potatoes, peeled and cut into 2 inch pieces
  • 8 carrots, peeled and cut into 2 inch pieces
  • 4 large onions, peeled and cut into 2 inch pieces
  • 6 cloves garlic
  • 2 cans cream of onion soup
  • 3/4 cup water
  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. garlic powder

Preheat oven to 450 degrees F. Place roast and next 5 ingredients in a large roasting pan. In a bowl, mix together soup, water and seasonings. Pour over roast and vegetables. Cover with aluminum foil. Bake 30 minutes at 450 degrees F. Reduce heat to 375 degrees F. Bake for 3 hours more, or until tender. Uncover for last 30-40 minutes. Enjoy!

By Shamrock from Carlsbad, NM


Pot Roast III

Ingredients

  • 3 1/2 lb. blade cut or round bone pot roast
  • 1 tsp. onion salt
  • 1/2 tsp. pepper
  • 1 tsp. paprika
  • garlic salt, opt.
  • 12 oz. chili sauce
  • 3/4 cup water
  • 3/4 cup brown sugar
  • 4-6 raw potatoes, peeled and cut in quarters
  • 3 carrots, cut in 1/2 inch diagonal slices
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  • 1 cup pitted prunes, cooked (See note)

Directions

Season pot roast with onion salt, pepper, paprika, and a little garlic salt, if desired. Cook, uncovered, at 350 degrees F for 30 minutes. Turn and brown the other side in the same manner. Mix together chili sauce and water. Pour over meat. Pat brown sugar on top of meat and stirring some into sauce. Cover. Roast for about 2 hours, basting until tender. Add potatoes, carrots and prunes. Continue cooking until meat and potatoes are tender. Baste potatoes, meat and carrots frequently. To serve, arrange vegetables around meat on platter or cut into serving size portions.

Note: To cook prunes, cover with water. Simmer for about 30 minutes.

By Robin from Washington, IA

Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!

February 15, 20070 found this helpful

This may sound like a ridiculous question, but as for the garlic cloves, do you just peel them and throw them in whole? I am an amateur cook, so I need specifics--haha!! Thanks!

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