Oven Pot Roast With Carrots and Potatoes

5.00 (8)
⏱ 240 mins 🍽 6 serving(s) 🏷 Roast Beef

This traditional roast beef dish is prepared in a single roasting pan for minimal fuss. A seasoned blade roast is first cooked covered, then carrots, potatoes and onions are added to the pan to cook alongside the meat. The entire meal becomes beautifully tender after several hours in a low oven, creating a complete and comforting dinner for the family.

Oven Pot Roast With Carrots and Potatoes

Ingredients

  • 1 blade roast, cut about 4 inches thick and weighing about 5 lbs.
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup water
  • 6 medium carrots, peeled and cut in 2 inch cubes
  • 6 medium potatoes, peeled and quartered
  • 3 medium onions, peeled and quartered

Method

  1. Season the blade roast generously with the salt and pepper.
  2. Transfer the seasoned roast into a large roasting pan.
  3. Pour in the water, cover the pan, and cook in a 325* oven for 1 1/2 hours.
  4. Take the pan from the oven, remove the lid, and place the prepared vegetables around the roast.
  5. Cover the pan again and continue cooking for 2 1/2 to 3 hours longer, until both the meat and vegetables are fork tender.

Nutrition (per serving)

Sodium445800 mg

Recipe details

CategoryRoast Beef
Authorbullwinkle