Pot Roast
Description
Learn how to make a pot roast in the oven with this easy recipe for beef roast and vegetables baked low and slow in gravy until tender and delicious.
Ingredients
•
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 1/2 cups water, divided
•
salt and ground black pepper to taste
•
1 pinch garlic salt, or to taste
•
1/2 cup water
•
3 tablespoons cornstarch
•
1/2 teaspoon browning sauce (such as Gravy Master®)
Directions
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 fork tender, 3 to 4 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. Reduce heat to medium; cook, stirring constantly, until gravy is thick, about 5 minutes; season with salt and pepper. Stir in browning sauce.