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–+ servings
Pot Roast
Pot Roast is a beloved classic in American home cooking, known for its comforting, hearty nature and rich, slow-cooked flavor. Typically prepared in a Dutch oven or heavy pot, this dish features a well-marbled cut of beef that becomes meltingly tender as it simmers with potatoes, carrots, and onions in a seasoned broth. The simplicity of ingredients, meat, vegetables, broth, and gentle spices, makes it a go-to meal for Sunday dinners or family gatherings. This version uses eye of round roast, a leaner cut that benefits from slow cooking, and a convenient blend of frozen onions and baby carrots to save time without sacrificing flavor.
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Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Course Main Course
Cuisine American
Servings 6
Calories 360 kcal

Ingredients
  

  • 1 tbsp margarine
  • 2 lb eye of round roast
  • 1¼ oz beef broth (1 can)
  • 1 cup water
  • ¼ tsp ground black pepper
  • ¼ tsp garlic salt
  • 1 lb new potatoes (unpeeled, scrubbed)
  • 1 lb baby carrots
  • 2 cups small whole frozen onions

Instructions
 

Step 1: Brown the Meat

  • Heat margarine in a Dutch oven over medium heat.
  • Add roast and brown evenly on all sides.

Step 2: Add Liquids and Seasoning

  • Add beef broth, water, pepper, and garlic salt.
  • Stir gently to mix.

Step 3: Initial Simmer

  • Cover and bring to a boil.
  • Reduce heat and simmer for 1½ hours.

Step 4: Add Vegetables

  • Place potatoes, carrots, and frozen onions around the roast.
  • Cover again and bring back to a boil.

Step 5: Final Simmer

  • Reduce heat and simmer for 45 minutes or until the meat and vegetables are tender.

Step 6: Serve

  • Transfer roast and vegetables to a serving platter.
  • Slice meat into 6 portions and serve warm.

Tips

  • Substitute olive oil for margarine for a healthier fat option.
  • Add 1–2 bay leaves or a sprig of rosemary for extra flavor.
  • Swap frozen onions for fresh pearl onions if available.
  • Try using chuck roast for a richer, fattier cut that’s even more tender.
  • Add a splash of red wine or balsamic vinegar for depth.
  • Leftovers make excellent shredded beef sandwiches or soup base.

Nutrition

Calories: 360kcalCarbohydrates: 21gProtein: 36gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.8gCholesterol: 90mgSodium: 580mgPotassium: 920mgFiber: 4gSugar: 4gVitamin A: 9300IUVitamin C: 12mgCalcium: 40mgIron: 3.5mg
Keyword classic dinner, comfort food, family dinner, hearty, one pot meal, slow simmered, Sunday supper, vintage recipe
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