Red Pot Roast Recipe

Name: Red Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 pounds chuck roast; 2 cups water; 2 cups ketchup; 1 tablespoon chili powder; 1 tablespoon white sugar; 1 teaspoon salt; 6 large potatoes, peeled and halved; 1 large onion, sliced; 6 carrots, peeled and sliced; 2 tablespoons all-purpose flour; 1/4 cup water

Servings: persons

4 1/2 pounds chuck roast
2 cups water
2 cups ketchup
1 tablespoon chili powder
1 tablespoon white sugar
1 teaspoon salt
6 large potatoes, peeled and halved
1 large onion, sliced
6 carrots, peeled and sliced
2 tablespoons all-purpose flour
1/4 cup water

1
Preheat oven to 350 degrees F (175 degrees C).
2
Place the roast in a roasting pan. Cover with the 2 cups water, ketchup, chili powder, sugar, and salt. Cook 1 hour in the preheated oven.
3
Place the potatoes, onion, and carrots in the roasting pan with the roast and liquid. Continue cooking 1 hour, or until the vegetables are tender and the internal temperature of the meat has reached a minimum of 145 degrees F (63 degrees C).
4
Remove the roast and vegetables from the pan, and drain the remaining liquid into a bowl. In a separate bowl, mix the flour and water. Stir into the remaining roast liquid to make gravy.

350

kcal

Calories

Carbs

Protein

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 11 ingredients. The key ingredients include: 4 1/2 pounds chuck roast, 2 cups water, 2 cups ketchup, 1 tablespoon chili powder, and more.

Yes, Red 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.

Red Pot Roast

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