Red Pot Roast

Red Pot Roast
  • PREP TIME
    30 mins
  • COOK TIME
    2 hrs
  • TOTAL TIME
    2 hrs 30 mins
  • SERVING
    8 People
  • VIEWS
    114

A heartwarming classic, this Red Pot Roast features tender, slow-cooked beef infused with a tangy-sweet tomato glaze, nestled amongst hearty potatoes, sweet carrots, and savory onions. A comforting dish perfect for a family gathering.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    63 g
  • Cholesterol
    116 mg
  • Fiber
    5 g
  • Protein
    35 g
  • Saturated Fat
    12 g
  • Sodium
    1077 mg
  • Sugar
    21 g
  • Fat
    29 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Image Step 02
02 Step

Recipe View 1 hrs Place the roast in a roasting pan. Combine 2 cups water, ketchup, chili powder, sugar, and salt in a bowl, then pour over the roast. Cover the roasting pan tightly with a lid or aluminum foil. Cook for 1 hour in the preheated oven. (1 hour)

Image Step 03
03 Step

Recipe View 1 hrs Remove the lid or foil. Add the potatoes, onion, and carrots to the roasting pan, nestling them around the roast. Continue cooking for another 1 hour, or until the vegetables are tender and the internal temperature of the meat has reached a minimum of 145 degrees F (63 degrees C). (1 hour)

Image Step 04
04 Step

Recipe View 5 mins Remove the roast and vegetables from the pan and transfer to a serving platter. Tent loosely with foil to keep warm. Pour the remaining liquid from the roasting pan into a saucepan. (5 minutes)

Image Step 05
05 Step

Recipe View 10 mins In a small bowl, whisk together the flour and 0.25 cup water until smooth. Gradually whisk this slurry into the liquid in the saucepan. Bring to a simmer over medium heat, stirring constantly, until the gravy has thickened to your desired consistency. (10 minutes)

Image Step 06
06 Step

Recipe View Slice the roast and serve with the vegetables and gravy. Enjoy!

For a richer flavor, sear the chuck roast in a hot skillet before placing it in the roasting pan.
Add a splash of Worcestershire sauce to the gravy for extra depth.
If the gravy is too thick, add a little water or beef broth to thin it out. If it's too thin, simmer for a few more minutes to reduce it.
Feel free to substitute other root vegetables like parsnips or turnips for the carrots.
Consider adding a bay leaf to the roasting pan for an aromatic touch. Remember to remove it before serving.

Fleta Jaskolski

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.9/ 5 ( 38 Ratings)
Total Reviews: (4)
  • Wilfred Zieme

    I found that searing the roast before baking really did add a lot of flavor.

  • Florian Boyle

    My family loved this! The gravy was a huge hit.

  • Samantha Fay

    This recipe is a lifesaver! The roast came out so tender and flavorful.

  • Laverna Dibbert

    I added some red wine to the sauce and it was amazing!

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