Uploaded February 2019 | Updated September 2026, 1 week ago
I show how easy it is to make fork tender braised pot roast with carrots and potatoes in your oven. The combination of flavors is astounding!
Special Guest:
Mad Scientist BBQ
youtube.com/channel/UCselvHbb5ah0sEqZrFa-7nA
Meat was provided by Lobel's of New York
lobels.com
Ingredients:
3-4 pound Beef Roast
1 small Onion sliced
3 stalks Celery sliced
4 cloves Garlic crushed
1/2 pound Carrots
5 Potatoes peeled and halved
1 packet Onion Soup Mix
2 Tbsp Oil
1 Tbsp Seasoned Salt
2 tsp Black Pepper
2 Tbsp Corn Starch
4 1/2 Cups water (divided)
1 tsp Worchestershire Sauce
1/2 Capful Browning Sauce (Kitchen Bouquet)
Instructions:
Preheat oven to 300F
1) Saute Onions and Celery in oil over med-high heat for 5 mins.
2) Add garlic and continue sauteing until garlic is fragrant (1-2 mins).
3) Remove vegetables and brown roast on all sides (4-5 mins per side).
4) Remove meat and deglaze dutch oven with 1/2 cup water or wine.
5) Add onion soup mix and desolve in water, then add roast back to dutch oven.
6) Season roast with salt & pepper on all sides.
7) Add sauted vegetables, 4 cups water, cover, and place into oven for 3 hours.
8) Add carrots and potatoes, cover, and continue cooking in oven another 1-2 hours or until roast and vegetables are tender.
9) Remove meat and vegetables to a platter.
10) Place dutch oven onto stovetop over med-high heat.
11) Mix corn starch with remaining water, worchestershire, and browning sauce.
12) Add corn starch slurry to dutch oven and bring to boil. (Add more liquid if needing more gravy)
13) Once gravy is boiling, turn off heat.
14) Serve roast, potatoes, and carrots with rice and gravy.
Enjoy!!!!
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TroyCooks.com
I show how easy it is to make fork tender braised pot roast with carrots and potatoes in your oven. The combination of flavors is astounding!
Special Guest:
Mad Scientist BBQ
youtube.com/channel/UCselvHbb5ah0sEqZrFa-7nA
Meat was provided by Lobel's of New York
lobels.com
Ingredients:
3-4 pound Beef Roast
1 small Onion sliced
3 stalks Celery sliced
4 cloves Garlic crushed
1/2 pound Carrots
5 Potatoes peeled and halved
1 packet Onion Soup Mix
2 Tbsp Oil
1 Tbsp Seasoned Salt
2 tsp Black Pepper
2 Tbsp Corn Starch
4 1/2 Cups water (divided)
1 tsp Worchestershire Sauce
1/2 Capful Browning Sauce (Kitchen Bouquet)
Instructions:
Preheat oven to 300F
1) Saute Onions and Celery in oil over med-high heat for 5 mins.
2) Add garlic and continue sauteing until garlic is fragrant (1-2 mins).
3) Remove vegetables and brown roast on all sides (4-5 mins per side).
4) Remove meat and deglaze dutch oven with 1/2 cup water or wine.
5) Add onion soup mix and desolve in water, then add roast back to dutch oven.
6) Season roast with salt & pepper on all sides.
7) Add sauted vegetables, 4 cups water, cover, and place into oven for 3 hours.
8) Add carrots and potatoes, cover, and continue cooking in oven another 1-2 hours or until roast and vegetables are tender.
9) Remove meat and vegetables to a platter.
10) Place dutch oven onto stovetop over med-high heat.
11) Mix corn starch with remaining water, worchestershire, and browning sauce.
12) Add corn starch slurry to dutch oven and bring to boil. (Add more liquid if needing more gravy)
13) Once gravy is boiling, turn off heat.
14) Serve roast, potatoes, and carrots with rice and gravy.
Enjoy!!!!
==================================================
T-ROY COOKS Merchandise
troycooks.myshopify.com
=================================================
Click here if you are interested in supporting T-ROY COOKS
paypal.me/TroyCooks
Thank you very much for the support!!!
==============================================
Follow T-ROY COOKS on Social Media:
Facebook:
facebook.com/TroyCooksGoodFood
Twitter:
twitter.com/T_ROY_COOKS
Instagram:
instagram.com/troy_cooks
Website:
TroyCooks.com
