Classic Pot Roast Recipe

2 1 2
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Classic Pot Roast Recipe

Read Reviews
2 1 2
Publisher Photo
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.)
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/2 hours
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/2 hours

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.
Originally published as Classic Pot Roast in Cooking for One or Two Cookbook 2003, p121

Nutritional Facts

1 cup: 237 calories, 7g fat (2g saturated fat), 62mg cholesterol, 496mg sodium, 19g carbohydrate (6g sugars, 3g fiber), 24g protein.

  • 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
  1. 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.
Originally published as Classic Pot Roast in Cooking for One or Two Cookbook 2003, p121

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ejbuermann User ID: 3436121 155860
Reviewed Sep. 27, 2010

"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."

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