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CookPal AI
Pot Roast

Pot Roast

Cost $15, save $20

Source: Recommended by CookPal

  • 185 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Meat

    • 🥩 2 pounds beef pot roast, fat trimmed and discarded

  • Vegetables

    • 🥔 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

  • Seasoning and Sauces

    • 💧 3 ½ cups water, divided
    • 🧂 Salt and ground black pepper to taste
    • 🧄 1 pinch garlic salt, or to taste
    • ½ teaspoon browning sauce (such as Gravy Master®) (Optional)

  • Thickener

    • 💧 ½ cup water
    • 3 tablespoons cornstarch

STEPS

1

Preheat the oven to 300 degrees F (150 degrees C).

2

Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast.

3

Pour 3 cups water into the baking pan. Season roast with salt, pepper, and garlic salt. Cover pan with aluminum foil.

4

Bake in the preheated oven until roast is browned and cooked through, about 3 hours.

5

Transfer roast to an oven-safe platter. Remove vegetables using a slotted spoon and arrange them around roast.

6

Reduce oven temperature to 200 degrees F (95 degrees C). Place the platter with roast and vegetables in the oven to keep warm.

7

Pour remaining pan juices into a saucepan; bring to a boil. Stir together remaining 1/2 cup water and cornstarch in a bowl until smooth; pour into boiling pan juices.

8

Reduce heat to medium; cook, stirring constantly, until gravy is thick, about 5 minutes; season with salt and pepper. Stir in browning sauce.

NUTRIENTS

Per 1 serving

🔥

508

Calories

  • 31
    Protein
  • 41
    Carbs
  • 24
    Fats

💡 Use a meat thermometer to ensure the beef is cooked to your desired doneness.Cut vegetables into consistent sizes to ensure even cooking.If you prefer a darker gravy, add browning sauce gradually to achieve your desired color.Leftovers can be stored in the refrigerator for up to 3 days and reheated easily.