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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 249.6
  • Total Fat: 7.2 g
  • Cholesterol: 119.1 mg
  • Sodium: 133.4 mg
  • Total Carbs: 1.2 g
  • Dietary Fiber: 0.3 g
  • Protein: 42.4 g

View full nutritional breakdown of Pot Roast calories by ingredient
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Pot Roast

Submitted by: BUDGETMOM
Pot Roast

Introduction

This is such a simple recipe. It turns out delicious every time! This is such a simple recipe. It turns out delicious every time!
Number of Servings: 8

Ingredients

    3 or 4 pound beef roast (shoulder, chuck, arm or brisket) (I use chuck)
    1 onion, sliced or 1 envelope dry onion soup mix

Directions

One way to cook this is in the oven. You will need a roasting pan or a deep casserole dish to put the roast in. If it has a lid, so much the better, otherwise you will need a little tap water and some aluminum foil for a lid.

Put the meat into the pan or casserole. Place the onion or dry soup mix on top of the meat. Add a 1/2-cup water if you are covering the top with tin foil instead of a lid. Otherwise you won't need water; the meat has water in it already that cooks out of it while it bakes. Put the lid on the dish, or cover it tightly with tin foil. Place the dish in the oven and cook it at 325° for 3 hours. Check it every now and then. If it seems dry add more water.
The juice in the bottom of the pan can be thickened or not, and served as gravy. I don't bother thickening it, but you could if you liked.



To cook your roast in a crock pot put it all in the pot and cook it on high for 4 or 5 hours or low for 8 to 10 hours. You can add vegetables to cook with the meat if you like. Choose from carrots, turnips, onions and potatoes, or add a little of each. Peel them and cut them into chunks. Add along with the beef when you start the crock pot in the morning.



Number of Servings: 8

Recipe submitted by SparkPeople user MOMOFONESOFAR.






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