Oven Baked Pot Roast with Potatoes and Carrots
Calories
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.