Pot Roast Recipe – Eats Now

Name: Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 3 pounds boneless sirloin tip roast, trimmed and tied; 2 1/2 cups thinly sliced onion; 6 small carrots, cut into 1-inch chunks; 3 garlic cloves, sliced; 2 rosemary sprigs; 1 1/2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1/2 cup water; 1/4 cup reduced-fat sour cream; 2 tablespoons prepared horseradish; 2 tablespoons chopped fresh flat-leaf parsley (optional)

Servings: persons

2 tablespoons olive oil
3 pounds boneless sirloin tip roast, trimmed and tied
2 1/2 cups thinly sliced onion
6 small carrots, cut into 1-inch chunks
3 garlic cloves, sliced
2 rosemary sprigs
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup water
1/4 cup reduced-fat sour cream
2 tablespoons prepared horseradish
2 tablespoons chopped fresh flat-leaf parsley (optional)

1
Preheat oven to 325u00b0.
2
Heat an ovenproof 6-quart Dutch oven over medium heat. Add oil; swirl to coat. Add roast to pan. Cook 10 minutes, turning to brown on all sides. Remove from heat. Add onion, carrot, garlic, and rosemary to pan. Sprinkle roast and vegetables with salt and pepper. Add 1/2 cup water to pan. Cover and bake at 325u00b0 for 3 to 3 1/2 hours or until meat is fork-tender, turning roast halfway through cooking time.
3
While roast bakes, combine sour cream and horseradish in a small bowl.
4
Skim fat from drippings. Break roast into large chunks with 2 forks. Serve roast with vegetables, pan drippings, and horseradish cream. Garnish with parsley, if desired.
5
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372

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 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 3 pounds boneless sirloin tip roast, trimmed and tied, 2 1/2 cups thinly sliced onion, 6 small carrots, cut into 1-inch chunks, 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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