Pot Roast

Pot Roast

I love pot roast and I love cooking in my Dutch oven so this is a regular in our house. My kids both love the tender meat & sauce. This was a favorite of mine growing up and it’s a perfect Sunday dinner.

Pot Roast:
Recipes and Photos by For the Love of Cooking.net
  • 2-3 lb round roast
  • 1 tsp olive oil
  • 2 tsp of dried thyme
  • 2 tsp of salt
  • 1 tsp of pepper
  • 1 tsp of garlic powder
  • 1 tsp of onion powder

Preheat oven to 275 degrees; Heat olive oil in a Dutch oven over medium high heat. In a bowl, combine all seasonings & mix well. Rub the meat thoroughly with seasoning mixture until gone. Place in hot skillet & sear all sides of the beef.

Once seared add the following ingredients:

  • 1/2 yellow sweet onion, chopped into large pieces
  • 3-5 cloves of garlic, chopped (I use 5)
  • 1 14.5 oz can of diced tomatoes
  • 2 cups of beef broth
  • 8-10 white button or cremini mushrooms
  • 2 stalks of celery
  • 1 bay leaf

Bake in the oven for 4-5 hours.

  • 10 baby carrots (add 1 hour before the pot roast is done cooking)
  • 10 baby red potatoes (add 1 hour before the pot roast is done cooking)

About an hour before the pot roast is done cooking, add the baby carrots & baby red potatoes (they’ll be perfectly cooked – not soggy). Let pot roast sit on cutting board for a few minutes before slicing. Strain remaining sauce through a colander and into a bowl; return strained liquid to the Dutch oven. Separate the potatoes, carrots & mushrooms (onions if you wish) to the serving plate. Boil sauce down for 5 minutes (add some cornstarch mixed with beef broth or water, if you want a thicker sauce) and drizzle over sliced pot roast. Serve with carrots, potatoes and mushrooms. Enjoy.

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    1. Brooke,

      No, I would keep it the same. I like to add the carrots and potatoes an hour before serving so they aren’t soggy. Enjoy.


  1. Hi Pam, this sounds great, going to make today. How would you modify if not using tomatoes…my husband doesn’t eat them. Thanks.

    1. Felicia,

      You can leave them out (and use a little more beef broth) but they literally dissolve into the pot roast so he may not even notice they are in there.

      I hope this helps.