One Pot Pot Roast Dinner
Who loves one pot meals? I know I do! This one pot pot roast dinner is made in a large enamel covered cast iron pot or it can be made in a crock pot too. It has carrots, baby red potatoes and beef roast and a gravy can be made with the leftover liquid! It’s easy and delicious!
How to make
Serves 6 People
1 onion – diced
3 stocks of celery – diced
~3 pound roast (I used a lean top sirloin roast but any beef roast will do)
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon celery salt
1/2 teaspoon chili powder
Sprinkle of cayenne pepper
2 bay leaves
10 carrots – peeled and cut into ~2 inch chunks
2 pounds baby red potatoes
1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup beef stock
For Gravy
1 cup reserved cooking liquid
1 cup beef stock
2 Tablespoons cornstarch
2 Tablespoons water
Instructions
Preheat oven to 300 F.
Season Roast with salt, black pepper, garlic powder, paprika, celery salt, chili powder and cayenne pepper.
Add onions, celery, carrots and beef roast to pan.
Add potatoes and bay leaves and sprinkle the tops of the potatoes with salt and pepper.
Add Beef Stock.
cover pot with lid or aluminum foil and bake for 2 1/2 hours or until internal temperature is 145 F. for medium rare or 160 F. internal temperature for well done.
You can also cook this in a crock pot too on low for 6 hours or high for 4 hours or until desired internal temperatures are met.
Remove the potatoes and place on a serving platter.
Remove the roast and allow to rest 15 minutes before slicing.
Remove carrots and any onions and celery wanted.
To make the gravy.
Strain the reserved liquid and discard the leftover onions and celery.
Add 1 cup of reserved liquid back into the pot and add beef stock and bring to a boil.
In a small bowl, combine cornstarch and water and whisk into stock mixture and boil until liquid starts to thicken.
Serve gravy with pot roast, carrots and potatoes.
One Pot Pot Roast Dinner
Ingredients
- 1 onion- diced
- 3 stocks of celery - diced
- ~3 pound beef roast I used a lean top sirloin roast but any beef roast will do
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon celery salt
- 1/2 teaspoon chili powder
- sprinkle of cayenne pepper
- 2 bay leaves
- 10 inch carrots - peeled and cut into ~2chunks
- 2 pounds baby red potatoes
- 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 cup beef stock
- For Gravy
- 1 cup reserved cooking liquid
- 1 cup beef stock
- 2 Tablespoons cornstarch
- 2 Tablespoons Water
Instructions
- Preheat oven to 300 F. Season Roast with salt, black pepper, garlic powder, paprika, celery salt, chili powder and cayenne pepper. Add onions, celery, carrots and beef roast to pan. Add potatoes and bay leaves and sprinkle the tops of the potatoes with salt and pepper. Add Beef Stock. cover pot with lid or aluminum foil and bake for 2 1/2 hours or until internal temperature is 145 F. for medium rare or 160 F. internal temperature for well done. You can also cook this in a crock pot too on low for 6 hours or high for 4 hours or until desired internal temperatures are met. Remove the potatoes and place on a serving platter. Remove the roast and allow to rest 15 minutes before slicing. Remove carrots and any onions and celery wanted. To make the gravy. Strain the reserved liquid and discard the leftover onions and celery. Add 1 cup of reserved liquid back into the pot and add beef stock and bring to a boil. In a small bowl, combine cornstarch and water and whisk into stock mixture and boil until liquid starts to thicken. Serve gravy with pot roast, carrots and potatoes.