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 User ID: 544392 241247
Reviewed Jan. 7, 2016

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

s_pants User ID: 174050 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 User ID: 2759967 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 User ID: 1657180 62675
Reviewed Oct. 8, 2008

"Super simple and super yummy!"

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