Mom's Sunday Pot Roast
 
Prep time
Cook time
Total time
 
Recipe type: Dinner
Cuisine: American
Serves: 8 servings
Ingredients
  • 2 tbsp vegetable or canola oil
  • 3-5 lb Beef Roast, I prefer a boneless rump roast
  • ½-1 lb baby carrots or carrots cut into 2-inch chunks
  • 2-3 lbs of potatoes, peeled and cut into fourths or 2-inch chunks
  • 1 large onion, cut into wedges
  • 2-3 tsp salt
  • ½ tsp pepper or to taste
Instructions
  1. Pour oil into roasting pan and heat on stovetop. Add beef roast and brown on every side. Use some of the salt and pepper to season it while you do so.
  2. Once all sides are browned, remove from heat and add carrots, potatoes, and onions, do this in a couple of layers so you can salt and pepper the veggies more evenly. Use 2-3 tsp of salt total between seasoning the meat while you brown in and the veggies when you add them. Use as much pepper as you prefer, I usually use ½ tsp.
  3. Put lid on roasting pan and place in oven at 350 degrees for 3 hours. If you do not have a roasting pan, use a large oven-safe pan that has a lid or cover whatever pan you use tightly with tinfoil if it doesn't have a lid.
  4. After 3 hours take it out of the oven and remove veggies into a serving dish and cover, and remove meat onto a plate and cover so they will stay warm while you make gravy. You can make homemade gravy with the drippings or prepare gravy from packets if you prefer. If you want to make homemade, I describe how I make mine in the post above.
  5. Cut meat into 4-ounce slices or portions and serve with the delicious carrots and potatoes, gravy and any other side dishes you prefer. Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/moms-sunday-pot-roast/