Pot Roast

Pot Roast

Classic pot roast with tender beef and savory vegetables, slow-cooked in a flavorful broth.
Prep Time 25 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours
Course Main Dishes
Cuisine American, Southern
Servings 10 Servings
Calories 312 kcal


  • 2 tablespoons sodium-free all-purpose seasoning
  • 1 teaspoon salt substitute
  • 1 teaspoon thyme
  • ½ teaspoon black pepper
  • cup all-purpose flour
  • 2 pound round roast or chuck roast
  • 1 tablespoon vegetable oil
  • 2 medium carrots, peeled and cut into 2-inch pieces
  • 6 medium potatoes, peeled and cut into quarters
  • 1 large onion, peeled and cut into quarters
  • 2 celery stalks, cut into 2-inch pieces
  • 2 teaspoons garlic, chopped
  • 2 cubes sodium-free beef bouillon
  • 2 cups hot water
  • Nonstick vegetable oil cooking spray


  • Preheat oven to 425 F. Spray a roasting dish with cooking spray. Set aside.
  • Add sodium-free all-purpose seasoning, salt-substitute, thyme, pepper, and flour to a large bowl and mix to combine.
  • Coat beef roast on all sides with flour mixture. Place on a plate and set aside.
  • Add 1 tablespoon vegetable oil to roasting pan and place in heated oven for 5 minutes.
  • Using oven mitts, remove roasting pan from oven and immediately add beef roast. Return pan to the oven and allow beef to roast for 45 minutes.
  • Remove roasting pan from oven and reduce oven temperature to 350 F.
  • Evenly distribute the carrots, potatoes, onions, celery, and garlic over the roast.
  • Add the beef bouillon to the water and stir until dissolved. Pour broth over the meat and vegetables. Return roasting pan to oven for 15 minutes.
  • Open oven and cover roasting pan with foil. Cook for an additional 30 minutes or until vegetables are fork tender. Remove from oven. Serve hot.


Serving: 2 slices, .25 cup vegetablesCalories: 312kcalCarbohydrates: 31gProtein: 30gFat: 7gSaturated Fat: 2gCholesterol: 71mgSodium: 160mgFiber: 4gSugar: 3g
Keyword Comfort Food, Dinner, Fall, One Pot Meals
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