Red Pot Roast recipe

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Ingredients

4 ½ pounds chuck roast
2 cups water
2 cups ketchup
1 tablespoon chili powder
1 tablespoon white sugar
1 teaspoon salt
6 large potatoes, peeled and halved
1 large onion, sliced
6 carrots, peeled and sliced
2 tablespoons all-purpose flour
¼ cup water

Nutrition Info

651.1 calories
carbohydrate: 63.1 g
cholesterol: 116.1 mg
fat: 29.3 g
fiber: 4.9 g
protein: 35.2 g
saturatedFat: 11.5 g
servingSize: -
sodium: 1076.7 mg
sugar: 20.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Place the roast in a roasting pan. Cover with the 2 cups water, ketchup, chili powder, sugar, and salt. Cook 1 hour in the preheated oven.

  3. Place the potatoes, onion, and carrots in the roasting pan with the roast and liquid. Continue cooking 1 hour, or until the vegetables are tender and the internal temperature of the meat has reached a minimum of 145 degrees F (63 degrees C).

  4. Remove the roast and vegetables from the pan, and drain the remaining liquid into a bowl. In a separate bowl, mix the flour and water. Stir into the remaining roast liquid to make gravy.

Recipe Yield

8 servings

Recipe Note

Wonderful pot roast with potatoes, onions, and carrots. This was passed down from my grandmother.

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