Mom Florence's Pot Roast Recipe

Name: Mom Florence's Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs pot roast; salt; pepper; 1 teaspoon Worcestershire sauce; ½ teaspoon Kitchen Bouquet; ¼ cup olive oil; 1 lb carrot, divided; onion, chopped; celery; water, to cover; 1 bay leaf; 1 beef bouillon cube; 3 lbs peeled cut in rounds potatoes

Servings: persons

4 lbs pot roast
salt
pepper
1 teaspoon Worcestershire sauce
½ teaspoon Kitchen Bouquet
¼ cup olive oil
1 lb carrot, divided
onion, chopped
celery
water, to cover
1 bay leaf
1 beef bouillon cube
3 lbs peeled cut in rounds potatoes

1
Salt and pepper the roast.
2
Shake the Worcestershire sauce and bouquet sauce on the roast.
3
Brown in hot oil.
4
Add 1/2 of the carrot, onion, and celery and saute for a couple of minutes.
5
Add water to cover; add bay leaf and bullion cube.
6
Simmer covered for 4 hours, adding water to keep roast covered.
7
Roast should be falling apart.
8
Add other 1/2 carrots, celery, onion and potatoes.
9
Cook until potatoes are tender, about another 30 minutes.
10
Take out bay leaf so no one eats it by mistake.

505

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 13 ingredients. The key ingredients include: 4 lbs pot roast, salt, pepper, 1 teaspoon Worcestershire sauce, and more.

Yes, Mom Florence's 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.

Mom Florence's Pot Roast

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