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Contest-Winning Old-Fashioned Pot Roast Recipe

Contest-Winning Old-Fashioned Pot Roast Recipe

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 YIELD:8 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

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

Wine Pairings

Light-Bodied Red Wine

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