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Oven Baked Pot Roast with Potatoes and Carrots Recipe

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This recipe for Oven Baked Pot Roast with Potatoes and Carrots is from The Southwest District 2010 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon cooking oil
1/2 cup flour
1 (3 lb.) pot roast (chuck, rump, etc.)
2 cloves garlic, minced
1 onion, finely chopped
2 (14 ounce) cans beef broth (I used 3 1/2 cups made from bouillon)
1 8 ounce can V8 or tomato sauce
1 heaping tablespoon brown sugar
2 teaspoon Worcestershire sauce
1 tablespoon vinegar ( like red wine, balsamic, or cider)
6-8 potatoes, peeled and cut into 1 inch pieces (Like big steak fries)
1 1 lb. bag baby carrots
chopped fresh parsley, optional
Directions:
Directions:
Preheat oven to 325 degrees. In a roasting pan over medium high heat, preheat oil. Coat pot roast with flour (I did this in a gallon size plastic bag) and sprinkle with salt and pepper. Brown pot roast on all sides. Add garlic and onions to pan when pot roast is almost finished; stirring vegetables to keep them from browning. Pour in beef broth, V8, brown sugar, Worcestershire sauce, and vinegar. Cover tightly with foil and bake for two hours, uncover and add potatoes and carrots and bake another hour. This is how I did it. OR--- Put the potatoes and carrots right in from the beginning, reduces the heat to 300 and bakes the whole thing for 3 hours, covered tightly with foil. Sprinkle with fresh parsley.

 

 

 

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