Oven Pot Roast, Mashed Potatoes & Carrots Recipe


Here's one of my favorites: Oven Pot Roast!

What I love about pot roast, besides the way it tastes, falls apart at the touch of a fork and fills my kitchen with its wonderful aroma is that it's made with an inexpensive cut of meat. I buy organic beef which is more expensive than factory food, so it feels like win-win when I can purchase a lower, less costly grade of beef like a blade steak or chuck roast and turn it something moist and tender.

I take about 2 1/2 pounds of blade or chuck beef and trim off any visible fat around the edges, rinse it off well and place it in my vintage Pyrex casserole dish (click here to see why glass pans made today aren't your grandmother's Pyrex). I do not add any liquids because as the meat cooks it will release and simmer in its own juices as they rise up and around it.


I then add a half cup of frozen chopped onions, salt, pepper and few shakes of garlic powder and place it covered in a 300° oven for three hours. About halfway through I turn the meat over so that it cooks in the juices evenly.

For the mashed potatoes I halve and then quarter two pounds of rinsed red potatoes and leave on the skins. I boil them on low until tender,  then place them in a mixing bowl with 1/2 cup of non-fat (not Greek) organic yogurt, salt, pepper, dried chives and garlic powder to taste. With a hand masher I smash and combine them all before mixing them with a spoon.

About two cups of baby carrots are boiled briefly so that they are tender. After cooked I sprinkle them with parsley flakes.

Shown are four ounces of oven roast, 344 calories, one cup of baby carrots, 45 calories, and eight ounces of mashed potatoes, 195 calories.

Comments

  1. That looks so simple and yet so delicious!

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  2. Looks yummy. I've never cooked the pot roast in the oven without browning the sides first. I'll have to try it. Saves a step!

    Sarah H.

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    1. Browning involves added fats or oils. ;) I hope you have good results!

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  3. Good morning Averyl! That looks so wholesome and appealing!
    As far as snark free recipes, I make shepards pie, which is quite a tradional dish using meat and potatoes! However I used lean ground turkey instead of beef, and I also use a super large sweet potatoe or yam mixed with regualr potatoes for the top...sometimes I mix a can of lentils with the ground turkey. It is delicious and everyone loves it!

    I hope you are well, your beautiful winter scene is quite similar to mine! It is minus 45 degrees in the great white Norther Alberta today!

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    1. Michelle, thanks! I also make a Shepard's pie with ground turkey but have never used sweet potatoes or lentils with the turkey, though. Sounds great! I love ground turkey and use in it many things, including the next upcoming recipe.

      MINUS 45, oh boy. We have a "warm" spell today after the freeze- high 45! But it's raining. :( I am well but my eyes are tired due to lots of reading and computer work...and also because I need a new eyeglass prescription. Getting that tomorrow!

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  4. Sounds delicious and easy! I love making my own stocks to cook with later, I always buy the bone in chicken breasts because they're cheaper and make great chicken stock when you boil them. I look forward to making some roast :) Thanks for all you do!

    Sincerely,
    kayla p.

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  5. I liked your recipe for pot roast, but I live alone and a 2 pound roast sounded like a lot, so when I was at the grocery store I noticed that they had lamb blade chops. I bought one of those and cooked it like in your recipe, and it came out great! It was just the right size for dinner and lunch the next day.

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    1. Excellent!!!

      I also use leftover pot roast for adding meat to tomato sauce, casseroles and soups!

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  6. Hi Averyl, I'm the gal who made the turkey meatloaf last week and the family flipped. This week I made the pot roast and they flipped again- my husband said it was better than steak, and my daughter who is soon-to-be engaged said she wanted the recipe to dazzle her fiance with! : D Thanks for another winner.

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    1. Wow! "Better than steak" is HIGH praise! And then to add that your daughter wants to use the recipe to dazzle her fiance. This makes me very very happy! You're welcome. :)

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  7. Hi Averyl, how many servings would you say this made? Looks delicious!

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    1. Hi- thank you. I didn't calculate the number of 4 oz servings for the roast when I made it. This was my first recipe posted so I missed that step, sorry. :)

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  8. Hi Averyl! That looks so delicious- I can't wait to try it and I know my husband will love it! I have a question about portion size though! I just inherited my mothers Better Homes and Gardens cookbook from 1968 and after reading what one of your readers posted about a family member of hers staying slim throughout life by following their meal planning recommendations I read that section closely. They list a portion of meat as 2-3 ounces. Is the 4 ounce portion you show a current serving size or a retro one?
    I am trying out the 2-3 oz size at my meals and boy is it an eye opener!!! TOTALLY different than what I am conditioned to seeing on my plate!!!

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    1. Hi Stacy! Before my 50s diet my average meat/chicken portions were anywhere from 12 ounces to over one pound! I will have a large portion of meat on occasion but not as a daily practice.

      So to answer your question, a 4 oz serving is VERY 1950s as it's a frequent serving size not just in my ordinary coobooks/recipes but in my 1950s diet cookbooks! BHG was popular but by no means a bible; also I wonder if the fact that it's from 1968 and not the 50s makes a difference.

      People in the 50s didn't go hungry generally and 2-3 oz wouldn't satisfy me personally unless it was balanced out with something else to add calories. My recipe above is about 600 calories but it can be adjusted if you need fewer calories. Even when I was losing weight I was having dinner like the one above. :)

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  9. I just made this tonight for the "umpteenth" time and once again, it was great and got compliments. I made it for a Grandparent's Day luncheon a while back and they loved it. Thanks again! It's become a staple in my house :)

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    1. LOVE IT! Thanks, Chrissy! I hope to post more soon. : )

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  10. Cool. I bake all my beef roasts this way. It was the way I learned to do it from my dad. Because we eat only self-raised, grass-fed Alberta (Canada) beef, I need to cook the beef long and slow to get it tender. I have found that a knock-off iron pot (ala Le Creuset) works super great for long slow baking -- that's for those who don't have/can't find vintage glass pans. The knock-off iron pots are readily available and aren't crazy expensive. Steaming the carrots in a wide bottomed saucepan (ca 8" bottom) with about 2 T butter over medium heat is also an excellent way to get cooked carrots -- and delicious flavour -- without a lot of fat. Most of the butter stays in the bottom of the pan or the bottom of the serving dish.

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    1. Great tips-- thanks for sharing them. : )

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  11. Averyl, maybe it's apparent from the picture but do you cover the roast while it's baking the entire time? I ask because the directions don't say although the photo shows the dish is covered with a lid. Sorry for the dumb question. Just want to do it the right way!

    Aileen

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    1. Hi Aileen, yes, definitely covered the whole time. : )

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  12. I want to let you know that I made the roast exactly as in this recipe for Christmas dinner. It turned out excellent!! Moist and tender and was so yummy. Generally, I brown the meat first, season it then cook it in the oven with water. But doing it exactly as your recipe states was so much easier! I'm doing it this way from now on. Thanks Averyl!!

    Aileen

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    1. That's great!!! I love that you made it for your Christmas dinner-- what an honor. : ) Thanks for letting me know!

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