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Pot Roast

The quintessential Sunday dinner. Homey and warm - a perfect family dinner

Course: Main Course
Keyword: meal, one pot, potatoes, roast, stew, Sunday
Servings: 4 people
Author: HelenFern
  • 2 to 3 pound Top Round Roast - about 2 inches thick
  • 1/8 cup olive oil
  • 2 teaspoon garlic salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon minced, fresh garlic
  • 1 medium onion, chopped
  • 3 large carrots, cut into thick slices
  • 3/4 cup sliced celery stalks
  • 1 pound baby potatoes or fingerlings
  • 1 orange bell pepper, sliced
  • 1/2 cup beef broth
  • 1 14-oz can condensed cream of mushroom soup
  1. Dry the roast and liberally rub with salt and pepper.

  2. Heat the oil in the bottom of a heavy dutch oven. Brown the beef on both sides.

  3. Add the other ingredients to the pot. Cover and bake at 325° for about 3 hours, or until the potatoes are soft and the beef comes apart with a fork.Serve hot with the gravy from the bottom of the pan.