Pot Roast Recipe – Eats Now

Name: Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 lb. bottom round or rump roast; 1 can College Inn beef broth; 2 Tbsp. cooking oil; 1 medium size onion, sliced; 3 carrots; 2 stalks celery; 3 sprigs chopped parsley; 1 Tbsp. garlic powder; 1 Tbsp. Worcestershire sauce; 1 tsp. ground black pepper

Servings: persons

6 lb. bottom round or rump roast
1 can College Inn beef broth
2 Tbsp. cooking oil
1 medium size onion, sliced
3 carrots
2 stalks celery
3 sprigs chopped parsley
1 Tbsp. garlic powder
1 Tbsp. Worcestershire sauce
1 tsp. ground black pepper

1
Season meat with garlic powder, black pepper, generously on all sides.
2
In 8-quart Dutch oven on top of stove, brown meat on all sides in hot cooking oil for about 5 minutes, keeping cover on.
3
Lower heat to medium.
4
Add sliced onions until brown.
5
Add broth and Worcestershire sauce.
6
Simmer pot roast for 3 to 4 hours.
7
The last 45 minutes of cooking time, add diced celery, carrots and chopped parsley.
8
When vegetables are tender, remove meat and keep warm.

129

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 10 ingredients. The key ingredients include: 6 lb. bottom round or rump roast, 1 can College Inn beef broth, 2 Tbsp. cooking oil, 1 medium size onion, sliced, and more.

Yes, 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.

Pot Roast

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