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: 3 to 4 lb. beef shoulder roast; 2 Tbsp. oil; 1/2 tsp. pepper; 4 medium onions, quartered; 4 stalks celery, cut in pieces; 1 bay leaf; 3 tsp. beef bouillon; 3/4 c. hot water; 6 medium potatoes, halved; 6 medium carrots, cut in pieces

Servings: persons

3 to 4 lb. beef shoulder roast
2 Tbsp. oil
1/2 tsp. pepper
4 medium onions, quartered
4 stalks celery, cut in pieces
1 bay leaf
3 tsp. beef bouillon
3/4 c. hot water
6 medium potatoes, halved
6 medium carrots, cut in pieces

1
Heat oven to 325u00b0.
2
In a 5-quart Dutch oven or roasting pan, heat oil over medium-high heat.
3
Brown meat about 5 minutes on each side.
4
Drain excess fat, if desired.
5
Sprinkle pepper on all sides of meat.
6
Add 1 onion, 1 stalk of celery and bay leaf to meat.
7
Dissolve bouillon in 3/4 cup hot water and pour over roast. Bring to boil; cover.
8
Bake at 325u00b0 for 60 minutes.
9
Add remaining vegetables; cover and bake an additional hour and a half or until vegetables and meat are tender.

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: 3 to 4 lb. beef shoulder roast, 2 Tbsp. oil, 1/2 tsp. pepper, 4 medium onions, quartered, 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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