Pot Roast Recipe – Eats Now

Name: Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 5 lb. beef bottom round roast; 6 Tbsp. butter or margarine; 1 1/2 c. chopped onions; 2 cloves garlic, crushed; 1/3 c. flour; 1/4 c. wine vinegar; 2 Tbsp. corn syrup; 2 cans (10 1/2 oz.) condensed beef broth, undiluted; 2 bay leaves; 4 sprigs parsley; 1 Tbsp. black peppercorns

Servings: persons

5 lb. beef bottom round roast
6 Tbsp. butter or margarine
1 1/2 c. chopped onions
2 cloves garlic, crushed
1/3 c. flour
1/4 c. wine vinegar
2 Tbsp. corn syrup
2 cans (10 1/2 oz.) condensed beef broth, undiluted
2 bay leaves
4 sprigs parsley
1 Tbsp. black peppercorns

1
Wipe pot roast with damp paper towel.
2
Brown well in butter in 6-quart Dutch oven over medium heat, turning with wooden spoons. Remove roast and set aside.
3
Preheat oven to 325u00b0.
4
Add onion and garlic to drippings and cook over low heat 5 minutes.
5
Remove from heat.
6
Stir in flour until smooth.
7
Add vinegar, corn syrup and broth.
8
Stir while bringing to a boil.
9
Tie bay leaves, parsley and pepper in cheesecloth.
10
Add to pot with roast.
11
Cover and put into oven and bake for 3 to 3 1/2 hours.
12
Remove cheesecloth bag before serving.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 5 lb. beef bottom round roast, 6 Tbsp. butter or margarine, 1 1/2 c. chopped onions, 2 cloves garlic, crushed, 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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