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Pot Roast
Pot Roast
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Prep Time:
20 minutes
Cook Time:
185 minutes
Total Time:
205 minutes
Slow-roasted pot roast and vegetables with pan gravy, oven-baked at 350 degrees until tender.
Ingredients:
  • 2 pounds beef pot roast, fat trimmed and discarded
  • 3 potatoes, peeled and cut into 6 pieces
  • 1 large onion, cut into 8 pieces
  • 2 carrots, cut into 1-inch pieces
  • 2 stalks celery, cut into 1-inch pieces
  • 3.5 cups water, divided
  • salt and ground black pepper to taste
  • 1 pinch garlic salt, or to taste
  • 0.5 cup water
  • 3 tablespoons cornstarch
  • 0.5 teaspoon browning sauce (such as Gravy Master®)
Instructions:
  • Preheat the oven to 300°F (150°C) to get it nice and warm for your recipe.
  • Place the roast in a spacious baking pan and artfully arrange the potatoes, onion, carrots, and celery around it.
  • Begin by gently pouring 3 cups of water into the baking pan. Next, generously season the roast with a mix of salt, pepper, and garlic salt. Finally, cover the pan with aluminum foil to lock in all those delicious flavors.
  • Roast in the oven until beautifully browned and perfectly cooked, approximately 3 hours.
  • Place the roast on an oven-safe platter. Use a slotted spoon to remove the vegetables and arrange them around the roast.
  • Lower the oven temperature to a cozy 200 degrees Fahrenheit (95 degrees Celsius) and nestle the platter of roast and vegetables inside to stay toasty.
  • Transfer the pan juices to a saucepan and bring to a boil. Mix 1/2 cup water with cornstarch until smooth, then pour into the boiling juices. Cook over medium heat, stirring constantly, until the gravy thickens (about 5 minutes). Season with salt, pepper, and add browning sauce.

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