Pot Roast With Potatoes Carrots Onion Gravy Recipes

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POT ROAST WITH POTATOES, CARROTS & ONION GRAVY

Provided by Taste of Home

Time 2h45m

Yield 7 to 9 servings.

Number Of Ingredients 9



Pot Roast With Potatoes, Carrots & Onion Gravy image

Steps:

  • Preheat oven to 325°F., Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch or larger baking pan at least 2 inches deep., Add water and soup mix to oven bag. Squeeze bag to blend in flour. Add roast to bag. Turn bag to coat roast with sauce. Place potatoes, onion and carrots in bag around roast., Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan., Bake 2 1/2 to 3 hours or until roast is tender. Sprinkle with parsley before serving, if desired.

Nutrition Facts :

1 Reynolds® Oven Bag, Large Size
1/4 cup flour
2/3 cup water
1 envelope (1 oz.) onion soup mix
3 to 3-1/2 pound boneless beef chuck pot roast
6 to 8 small whole red potatoes
1 medium onion, cut in quarters
1 package (16 oz.) peeled baby carrots
Chopped parsley (optional)

INSTANT POT® POT ROAST WITH POTATOES AND CARROTS

With simple ingredients, you can have a flavorful, comforting pot roast in less time than using an oven or slow cooker.

Provided by bd.weld

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 1h40m

Yield 8

Number Of Ingredients 11



Instant Pot® Pot Roast with Potatoes and Carrots image

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in 2 tablespoons oil. Add roast to hot oil and cook until browned all over, 4 to 5 minutes per side. Add broth.
  • Combine remaining oil, potatoes, carrots, onion, and soup mix in a resealable plastic bag. Seal and shake to coat evenly. Pour mixture into the pressure cooker and spread out evenly.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Remove roast from pot and place on a serving platter, leaving drippings in the pot.
  • Select Saute function and bring drippings to a boil. Combine water and cornstarch in a bowl and add to drippings. Cook, stirring frequently, until slightly thickened, 2 to 3 minutes. Season gravy with garlic salt and pepper.
  • Slice roast and serve with vegetables and gravy.

Nutrition Facts : Calories 323.2 calories, Carbohydrate 19 g, Cholesterol 78.8 mg, Fat 15.6 g, Fiber 2.6 g, Protein 25.7 g, SaturatedFat 4.4 g, Sodium 1005.4 mg, Sugar 2.4 g

4 tablespoons olive oil, divided
3 pounds beef chuck roast
2 cups beef broth
1 pound baby potatoes
1 ½ cups baby carrots
1 medium onion, quartered
1 packet dry onion soup mix
¼ cup water
2 ½ tablespoons cornstarch
1 ½ teaspoons garlic salt
1 teaspoon Dash freshly ground black pepper

POT ROAST

This is an easy oven-baked pot roast with vegetables. The aroma will make you hungry while this delicious roast bakes.

Provided by Linda C.

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 3h25m

Yield 4

Number Of Ingredients 11



Pot Roast image

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast. Pour 3 cups water into baking pan. Season roast with salt, pepper, and garlic salt. Cover pan with aluminum foil.
  • Bake in the preheated oven until roast is browned and cooked through, about 3 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C). Transfer roast to an oven-safe platter. Remove vegetables using a slotted spoon and arrange around roast.
  • Reduce oven temperature to 200 degrees F (95 degrees C). Place platter with roast and vegetables in the oven to keep warm.
  • Pour the remaining juices from the baking pan into a saucepan; bring to a boil. Stir 1/2 cup water and cornstarch together in a bowl until smooth; pour into boiling pan juices. Reduce heat to medium; cook, stirring constantly, until gravy is thick, about 5 minutes; season with salt and pepper. Stir in browning sauce.

Nutrition Facts : Calories 507.7 calories, Carbohydrate 41 g, Cholesterol 98 mg, Fat 23.9 g, Fiber 5.5 g, Protein 31.3 g, SaturatedFat 9.4 g, Sodium 200.5 mg, Sugar 4.9 g

2 pounds beef pot roast, fat trimmed and discarded
3 potatoes, peeled and cut into 6 pieces
1 large onion, cut into 8 pieces
2 carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
3 cups water
salt and ground black pepper to taste
1 pinch garlic salt, or to taste
½ cup water
3 tablespoons cornstarch
½ teaspoon browning sauce (such as Gravy Master®)

MARIE'S EASY SLOW COOKER POT ROAST

Moist and juicy pot roast done in a slow cooker with carrots, onion and potatoes.

Provided by Marie Thomas

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 9h40m

Yield 8

Number Of Ingredients 8



Marie's Easy Slow Cooker Pot Roast image

Steps:

  • Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
  • Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
  • Cover and cook on Low setting for 8 to 10 hours.

Nutrition Facts : Calories 540.2 calories, Carbohydrate 18.2 g, Cholesterol 147.4 mg, Fat 30.6 g, Fiber 2.8 g, Protein 45.7 g, SaturatedFat 12.1 g, Sodium 271.9 mg, Sugar 2.4 g

4 pounds chuck roast
salt and pepper to taste
1 packet dry onion soup mix
1 cup water
3 carrots, chopped
1 onion, chopped
3 potatoes, peeled and cubed
1 stalk celery, chopped

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