Oven Baked Pot Roast with Potatoes and Carrots

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Meat and potatoes, one of my hubby’s favorite meals. The rest of the family loves it too. Growing up I loved a good roast on Sunday with some carrots and potatoes. It’s such a classic family meal. I saw this recipe for oven baked pot roast with potatoes and carrots at Prudence Pennywise. You cook it in the oven low and slow for 3 hours. It looked like another great way to serve a roast.

When it was all done cooking, I used the juices in the pan and thickened them up with flour to make a gravy. Then I tasted it and it just need a little salt added to it. This roast was very tender and tasty. The addition of the tomato sauce gave this a nice and new deeper flavor. We ended up using the gravy on the meat and the veggies. This dish turned out beautiful.

Oven Baked Pot Roast | realmomkitchen.com

Here is what you need to make the

Oven Baked Pot Roast with Potatoes and Carrots

  • COOKING OIL
  • FLOUR
  • POT ROAST (CHUCK, RUMP, ETC.)
  • GARLIC
  • ONION
  • BEEF BROTH
  • V8 OR TOMATO SAUCE
  • BROWN SUGAR
  • WORCESTERSHIRE SAUCE
  • VINEGAR ( LIKE RED WINE, BALSAMIC, OR CIDER I USED BALSAMIC)
  • POTATOES
  • BABY CARROTS
  • FRESH PARSLEY, OPTIONAL
Oven Baked Pot Roast | realmomkitchen.com

Oven Baked Pot Roast with Potatoes and Carrots

Real Mom Kitchen

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Ingredients
  

  • 1 Tbsp cooking oil
  • ½ cup flour
  • 1 3 lb. pot roast (chuck, rump, etc.)
  • 2 cloves garlic minced
  • 1 onion finely chopped
  • 2 14 oz cans beef broth (I used 3 1/2 cups made from bouillon)
  • 1 8 oz can V8 or tomato sauce
  • 1 heaping Tbsp brown sugar
  • 2 tsp Worcestershire sauce
  • 1 Tbsp vinegar like red wine, balsamic, or cider I used balsamic
  • 6-8 potatoes peeled and cut into 1 inch pieces (Like big steak fries)
  • 1 1 lb bag baby carrots
  • chopped fresh parsley optional

Instructions
 

  • Preheat oven to 325 degrees. In a roasting pan over medium high heat, preheat oil. Coat pot roast with flour (I did this in a gallon size plastic bag) and sprinkle with salt and pepper. Brown pot roast on all sides. Add garlic and onions to pan when pot roast is almost finished; stirring vegetables to keep them from browning.
  • Pour in beef broth, V8, brown sugar, Worcestershire sauce, and vinegar. Cover tightly with foil and bake for two hours, uncover and add potatoes and carrots and bake another hour. This is how I did it. HOWEVER-Prudy said she often puts the potatoes and carrots right in from the beginning, reduces the heat to 300 and bakes the whole thing for 3 hours, covered tightly with foil. Sprinkle with fresh parsley (I used dry) just before serving.
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16 Comments

  1. Always a favorite for the family. I use 4lb. chuck roast red potatoes, carrots and celery with onion and garlic. I use a turkey size oven bag and cook slow for about 2 1/2 hours and the meat falls apart. I cook enough to where after potatoes an carrots are gone the roast makes wonderful sandwiches.

  2. Always a favorite for the family. I use 4lb. chuck roast red potatoes, carrots and celery with onion and garlic. I use a turkey size oven bag and cook slow for about 2 1/2 hours and the meat falls apart. I cook enough to where after potatoes an carrots are gone the roast makes wonderful sandwiches.

  3. I usually make my pot roast in a pressure cooker but don’t have one with me. I deleted the V8 and added a pureed fresh tomato and a bay leaf to this recipe. Cant wait to try it. Thanks!

  4. I usually make my pot roast in a pressure cooker but don’t have one with me. I deleted the V8 and added a pureed fresh tomato and a bay leaf to this recipe. Cant wait to try it. Thanks!