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Home-Style Pot Roast

 Home-Style Pot Roast
Tender meat, lots of vegetables and a pleasant sauce make this meal-in-one from Olga Montecorboli of Hartsdale, New York hearty and filling.
8 ServingsPrep: 15 min. Cook: 3-1/4 hours


  • 1 beef eye round roast (2-1/2 pounds)
  • 6 tablespoons all-purpose flour, divided
  • 1 tablespoon canola oil
  • 1-1/2 cups plus 1/3 cup water, divided
  • 1-1/2 cups dry red wine or reduced-sodium beef broth
  • 2 teaspoons beef bouillon granules
  • 1/4 teaspoon pepper
  • 16 small red potatoes, halved
  • 5 medium carrots, halved lengthwise and cut into 2-inch lengths
  • 2 medium onions, quartered
  • 1/2 teaspoon salt
  • 1/2 teaspoon browning sauce, optional


  • Coat the roast with 2 tablespoons flour. In a nonstick Dutch oven,
  • brown roast on all sides in oil over medium-high heat; drain. Add
  • 1-1/2 cups water, wine, bouillon and pepper. Bring to a boil. Reduce
  • heat; cover and simmer for 2 hours.
  • Add the potatoes, carrots and onions; cover and simmer for 45 minutes
  • or until meat and vegetables are tender. Remove meat and vegetables;
  • keep warm.
  • Pour pan juices into a measuring cup; skim fat. Add enough water to
  • measure 2 cups. In a small saucepan, combine remaining flour and

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Home-Style Pot Roast (continued)

Directions (continued)

  • water until smooth. Stir in salt and browning sauce if desired.
  • Gradually stir in the 2 cups pan juices. Bring to a boil; cook and
  • stir for 2 minutes or until thickened. Serve with roast and
  • vegetables. Yield: 8 servings.
Nutritional Facts: 1 serving equals 341 calories, 9 g fat (3 g saturated fat), 82 mg cholesterol, 500 mg sodium, 32 g carbohydrate, 4 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.