Home > Recipes > Classic Pot Roast

Classic Pot Roast Recipe

After our children grew up and left home, it was hard to cook for only two people. Now I've found a few tricks to make things easier. (Leftovers of this pot roast would be scrumptious in the Italian Beef with Mushrooms recipe at left.)

[X]

Rate Classic Pot Roast Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Classic Pot Roast Recipe

Prep: 15 min. Bake: 1-1/2 hours

Yield: 6-8 Servings

15 90 105

Ingredients

1 beef sirloin tip roast or 1 bottom round roast (about 2 pounds)
2 medium potatoes, cut into chunks
2 medium carrots, cut into 2-inch chunks
1 medium onion, cut into wedges
1/4 teaspoon pepper
1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup water

Directions

Place meat in an ovenproof skillet or Dutch oven. Add the potatoes, carrots and onion. Sprinkle with pepper. Top with tomatoes. Spread soup over meat. Pour water around vegetables. Cover and bake at 325° for 1-1/2 hours or until meat and vegetables are tender. Thicken cooking liquid if desired. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 237 calories, 7 g fat (2 g saturated fat), 62 mg cholesterol, 496 mg sodium, 19 g carbohydrate, 3 g fiber, 24 g protein.

Originally published as Classic Pot Roast in Cooking for One or Two Cookbook , p121

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

More recipes like this:

More Recipe Collections:
Baked Potatoes Beef Dinner Recipes Beef Main Dishes Beef Recipes Carrot Recipes Comfort Food Dinner Recipes Comfort Food Recipes Dinner Recipes Potato Recipes Roast Dinner Roast Recipes Tomato Recipes

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Classic Pot Roast

Classic Pot Roast

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-1) of 1 reviews

Reviewed on Sep. 27, 2010 by ejbuermann

I followed this recipe to the T. When I took the dish out of the oven and lifted the lid, I was sorely disappointed. The soup was still a big grey glob - and the vegetables were bathed in plain old tomato sauce. Big whoop. I just put it back in the oven on 375 degrees - hoping that something edible will come out of it in half an hour. I understand the "low and slow" cooking method, but this recipe is just sub par. Try something else.