Herbed Pot Roast Recipe

Name: Herbed Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 to 4 lb.) boneless pot roast (sirloin tip, English); 1/2 c. flour; 2 Tbsp. vegetable oil; 2 medium onions, sliced; 1/2 c. cooking sherry; 1/2 c. water; 1/4 c. catsup; 1/4 tsp. dry mustard; 1/4 tsp. marjoram; 1/2 tsp. rosemary; 1/4 tsp. thyme; 1 bay leaf; 5 potatoes, quartered; 5 carrots, halved

Servings: persons

1 (3 to 4 lb.) boneless pot roast (sirloin tip, English)
1/2 c. flour
2 Tbsp. vegetable oil
2 medium onions, sliced
1/2 c. cooking sherry
1/2 c. water
1/4 c. catsup
1/4 tsp. dry mustard
1/4 tsp. marjoram
1/2 tsp. rosemary
1/4 tsp. thyme
1 bay leaf
5 potatoes, quartered
5 carrots, halved

1
Dredge
2
roast
3
in
4
flour
5
and brown in vegetable oil in Dutch oven.
6
Place onion slices on top.
7
Combine sherry, water and catsup and all herbs.
8
Pour over roast.
9
Cover and simmer 1 1/2 to 2 hours.
10
Add potatoes and carrots and cook 1/2 hour more
11
or until vegetables are tender.
12
Serve with liquid over beef.
13
Smells so good; you can't wait to eat!

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (3 to 4 lb.) boneless pot roast (sirloin tip, English), 1/2 c. flour, 2 Tbsp. vegetable oil, 2 medium onions, sliced, and more.

Yes, Herbed Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herbed Pot Roast

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