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Pot Roast with Potatoes & Carrots

03:30:00 6 servings, 1/6 recipe each
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6 servings, 1/6 recipe each

Let the family enjoy a wonderful Pot Roast with Potatoes & Carrots tonight! Our beef pot roast with potatoes is a great entrée choice for a cool evening.

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What You Need

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Make It

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  • Heat 2 Tbsp. dressing in Dutch oven or small stockpot on medium heat. Add onions; cook 5 to 6 min. or until lightly browned, stirring frequently. Remove onions from pan; reserve for later use.
  • Add remaining dressing, then meat to pan. Cook 5 min. on each side or until meat is evenly browned on both sides. Sprinkle with pepper. Return onions to pan along with the gravy and Worcestershire sauce; mix well. Bring to boil; cover. Simmer on medium-low heat 2-1/4 hours.
  • Add potatoes and carrots to pan; cook 30 to 40 min. or until meat is very tender. Remove meat from pan.
  • Reserve half the meat along with 1 cup gravy for another use. (See tip.) Cut remaining meat into thin slices. Serve with vegetables and remaining gravy. Sprinkle with parsley.

How to Test for Doneness

Insert a fork, paring knife or skewer into centre of cooked roast. The roast is done when the fork slides easily in and out without the beef “gripping” it.

How to Use the Reserved Meat and Gravy

Use reserved meat and gravy to prepare .


  • 6 servings, 1/6 recipe each

Nutritional Information

Serving Size 6 servings, 1/6 recipe each
Calories 340
% Daily Value
Total fat 18g
Saturated fat 7g
Cholesterol 110mg
Sodium 260mg
Carbohydrate 12g
Dietary fibre 2g
Sugars 3g
Protein 29g
Vitamin A 80 %DV
Vitamin C 20 %DV
Calcium 4 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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