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: 2 lb. well-trimmed boneless beef rump roast (or chuck shoulder pot roast); 2 Tbsp. all-purpose flour; 1 Tbsp. olive oil; 1 1/2 c. water; 1/4 c. balsamic vinegar; 2 packets (.17 oz.) instant vegetable broth mix; salt and pepper; 1 large (12 oz.) Spanish onion, sliced; 2 lb. potatoes, cut into 1-inch pieces; 6 carrots, pared and cut into 2-inch pieces

Servings: persons

2 lb. well-trimmed boneless beef rump roast (or chuck shoulder pot roast)
2 Tbsp. all-purpose flour
1 Tbsp. olive oil
1 1/2 c. water
1/4 c. balsamic vinegar
2 packets (.17 oz.) instant vegetable broth mix
salt and pepper
1 large (12 oz.) Spanish onion, sliced
2 lb. potatoes, cut into 1-inch pieces
6 carrots, pared and cut into 2-inch pieces

1
Heat oven to 325u00b0.
2
Coat roast with flour.
3
In nonstick Dutch oven, brown roast in oil; remove.
4
Add water, vinegar, and broth mix to pot and cook 1 minute stirring.
5
Return roast to pot; sprinkle with salt and pepper.
6
Place vegetables around roast. Cover.
7
Bake 2 3/4 hours or until tender, turning once.
8
Remove roast and slice.
9
Return beef to pan and simmer 5 minutes.

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 10 ingredients. The key ingredients include: 2 lb. well-trimmed boneless beef rump roast (or chuck shoulder pot roast), 2 Tbsp. all-purpose flour, 1 Tbsp. olive oil, 1 1/2 c. water, 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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