Pot Roast is one of our all time favorite meals for special occasions or sometimes not. I have a large family that loves potatoes and carrots with roast, so I used 10 lbs potatoes and 3 lbs of carrots when I make it. You obviously don’t have to do that, but if you want too you can increase the measurements of the recipe. The version I’m posting here could be considered for a normal family. I have trimmed down the veggies.
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Our favorite way is either the crock pot or the roasting pan. The crock pot is awesome because you can put on in the morning and when you get home from work, it is ready for you! Need a good crock pot
If neither of those seem like something you want to go with, the stove top pot
Pot Roast - 3 Ways
Yummy Pot Roast with Carrots and Potatoes.
Ingredients
- 1 3-5 lb Chuck Roast
- 5 large potatoes peeled
- 8 carrots peeled
- 1 medium yellow onion (or your choice)
- 3 stocks Celery optional
Instructions
Main Instructions
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Cut Veggies: Potatoes into 1/4 chunks, carrots into 3 pieces, onion into 1/3 pieces and celery into 3 pieces.
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Depending on what type of pan you have follow the correct instructions.
Roasting Pan
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Preheat oven to 350 degrees.
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Place roast in the center of the pan.
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Add potatoes, carrots, onion and celery (if desired) around the roast.
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Add 4-6 cups of water until veggies are covered.
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Bake in oven for one hour. Poke potatoes and carrots, if they are too firm cook a litter longer (depending on your oven).
Crock Pot
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Place roast in center of crock pot.
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Add potatoes, carrots, onion and celery (if desired) around the roast.
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Add 4-6 cups of water until veggies are covered.
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Cook on high for 2 hours, or on low for 6-8 hours.
Pot on Stove Top
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Place roast in center of pot.
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Add potatoes, carrots, onion and celery (if desired) around the roast.
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Cover roast and veggies with water, about 4-6 cups
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Bring to a boil
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Let simmer 45 mins to 1 hour until potatoes and carrots are soft.
We love to pour the veggies, roast and juice over slices of bread. So yummy!
