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 lbs roast; 4 red potatoes, Cubed; 3 -4 garlic cloves, Halved; 1 ½ cups baby carrots; 12 onion, Sliced; 2 (12 ounce) cans beef broth; 1 cup water; 2 tablespoons dehydrated onion; 1 teaspoon garlic salt; 1 teaspoon garlic powder; 1 tablespoon pepper; 1 tablespoon salt; 4 tablespoons vegetable oil

Servings: persons

5 lbs roast
4 red potatoes, Cubed
3 -4 garlic cloves, Halved
1 ½ cups baby carrots
12 onion, Sliced
2 (12 ounce) cans beef broth
1 cup water
2 tablespoons dehydrated onion
1 teaspoon garlic salt
1 teaspoon garlic powder
1 tablespoon pepper
1 tablespoon salt
4 tablespoons vegetable oil

1
Poke 6-8 holes into raw roast and push halved garlic cloves into each hole.
2
Salt and pepper the tops and sides of the roast.
3
Heat Veggie oil in pan and sear all sides of roast.
4
Add beef broth, water, onions, dry onions, garlic salt, and garlic powder to crock pot or dutch oven.
5
Once the roast is seared add it to broth mix.
6
Add cubed potatoes and carrots.
7
Cover and cook.
8
If cooking in a crock pot set your crock pot to high and set the timer for 6 hours.
9
If cooking in a dutch oven, set your oven to 350 and bake for 4-5 hours.

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 13 ingredients. The key ingredients include: 5 lbs roast, 4 red potatoes, Cubed, 3 -4 garlic cloves, Halved, 1 ½ cups baby carrots, 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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