Slow Roasted Pot Roast

I have a lot of time today at home, so I decided to make a pot roast in the oven…slow roasted until it is tender & the juices run thick

There may be nothing as comforting and delicious as a Slow Roasted Pot Roast.

My mom used to make her pot roast seasoned with a mixture of ketchup, water & garlic powder… I never really liked it!! So I am not using ketchup!!!

I salt & peppered the beef, coated it in some flour…then seared the beef in hot oil, using the roasting pan that would go into the oven. Then I took the meat out of the pot & set it aside & sprinkled the meat with some garlic powder… I dumped some thickly sliced onions in to the pot & cooked those stirring well until they were tender & starting to brown. I added about 2 cups of water that I had put about 3 tbsp of Worcestershire sauce in…mixed it around…added about 2 tbsp of tomato paste & then added the roast. Covered the pot & it went into a preheated 325f oven

I decided not to add carrots & potatoes to this roast. I will cook them separately …but certainly if you want to add vegetables to this roast go ahead. Add cut up carrots & much as you want to the roast about 1 – 2 ┬áhours before the roast will be done. I like my vegetables really soft if I am adding them to the roast… & the oven is low so it can takes a while to cook those vegetables depending on how big you cut them up

Today I am going to roast some vegetables separately…some carrots, sweet potatoes & Brussels Sprouts… just cut them up about the same size & drizzle with oil, salt & pepper, put them onto a sheet pan & roast in a hot oven. Once you take your roast out of the oven, then crank up the heat to 400f and roast the vegetables. Stir occasionally.

This roast is great served with some mashed potatoes. Make your favourite recipe for mashed potatoes and pour some of the delicious pan juices over them!

Here is the recipe


1 ( approx) 3 lb blade roast

salt & pepper

4 tbsp flour or more as needed


garlic powder

2 onions, fairly thickly sliced

2 cups water or you can use broth or wine if you want… I like using water..I do not always have wine open or broth around

2 tbsp Worcestershire sauce

2 tbsp tomato paste


Preheat your oven to 325f

You will need a dutch oven or roasting pan that can go on the stove top & into the onion.. If you do not have that, you can sear the meat & cook the onions in a frying pan then transfer to a baking dish that is big enough to have 2 cups of liquid & the meat in…& that can be covered…

  1. My roast had a string net on it so I tool it off, the meat fell apart a bit but I didn’t want to sear the string!
  2. I coated the roast with salt & pepper
  3. I put the flour into a pie plate & coated the meat with the flour…if you need more flour go ahead & use what you need to coat the meat in flour
  4. Using my roasting pan, I put some oil in to coat the bottom of the roaster…you can use any stove to oven roasting dish…
  5. Heat up the oil
  6. Add the meat, but be careful because it may splatter
  7. Sear all sides of  the meat, using a large fork to turn it around
  8. Remove the seared meat to a plate to set aside..then I sprinkled garlic powder on the meat… no specific amount here…just how ever much you want
  9. Add the sliced onions to the pot & cook them until they are soft & starting to brown, stirring often so they cook evenly & do not burn. Add more oil needed
  10. I put the worsteshire sauce into the 2 cups of water
  11. Pour the water into the roasting pan with the cooked onions, add the tomato paste..mix well kind of scraping up the browned bits from searing the meat…
  12. Put the meat back into the pot
  13. Cover & put into the preheated oven
  14. Cook for 3 hours then check it out. the meat has to be fork tender
  15. After 3 hours the meat is nice & tender but I put the roast back into the oven at 325f uncovered to cook the juice a bit
  16. This type of roast falls apart.. so slice it the best you can or shred the meat


This is after going back in the oven for about 15 minutes uncovered

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Marilyn Dishes

Many people ask me "how did you do that?" "will you show me how?' So I decided to make a blog about what I cook and bake. I am in no way a professional cook, but I love to feed people and try new things as well as making the "old foods" My friends are wonderful cooks, each with their own 'specialty' and i will be having guest cooks here, showcasing their favourite things to cook as well!! I hope you enjoy this blog and maybe decide to make some of these foods yourself! I am always available to answer any questions you might have about anything you see here. Some of my recipes are unique to me but most are not. They are all recipes I have found in a variety of ways, some are old family recipes that date back decades and some are new ones!

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