Contest-Winning Old-Fashioned Pot Roast Recipe
Contest-Winning Old-Fashioned Pot Roast Recipe photo by Taste of Home
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Contest-Winning Old-Fashioned Pot Roast Recipe

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Every time I fix this recipe for friends, it's asked for - and usually by the husbands! As a new mom (Mike and I are the parents of a 9-month-old son) who works full-time, I also like how easy it is to prepare. It's one of our favorites. Some people I've shared the recipe with have used a beef brisket in place of the regular roast. For a bit different taste, I at times add red wine vinegar. My mom started me cooking young. I made my first from-scratch Thanksgiving dinner at 13. After that, I figured I could tackle about any cooking! -Georgia Edgington, Crystal, Minnesota
TOTAL TIME: Prep: 15 min. Bake: 3 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 3 hours
MAKES: 8 servings


  • 1 beef eye round roast (3 to 4 pounds)
  • 1 bottle (12 ounces) chili sauce
  • 1 cup water
  • 1 envelope onion soup mix
  • 4 medium potatoes, cut into 1-inch pieces
  • 5 medium carrots, cut into 1-inch pieces
  • 2 celery ribs, cut into 1-inch pieces

Nutritional Facts

1 each: 338 calories, 6g fat (2g saturated fat), 78mg cholesterol, 982mg sodium, 36g carbohydrate (12g sugars, 3g fiber), 36g protein .


  1. Place roast in an ungreased roasting pan. Combine the chili sauce, water and onion soup mix; pour over roast. Cover and bake at 350° for 2 hours.
  2. Cut roast into 1/2-in. slices; return to pan. Top with the potatoes, carrots and celery. Cover and bake 1 hour longer or until meat and vegetables are tender, stirring the vegetables once. Yield: 8 servings.
Originally published as Old-Fashioned Pot Roast in Country Woman September/October 1998, p29

Light-Bodied Red Wine

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

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gunslinger 241247
Reviewed Jan. 7, 2016

"Very tasty easy to prepare one dish meal! The chili gives the roast a great flavor!"

s_pants 227787
Reviewed Jun. 11, 2015

"This was OK. The chili sauce definitely gives it a different flavor than other recipes for pot roast. My roast was over 3 pounds and 3 hours was way too long to cook got extremely dried out. It was probably done at the 2 hour mark when I added the vegetables."

terri_tschetter 30588
Reviewed Oct. 3, 2009

"My whole family loves this recipe. We have it a couple times a month once fall and winter hit. The flavor is awesome and the leftovers reheat really well.


suriel 62675
Reviewed Oct. 8, 2008

"Super simple and super yummy!"

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