Every time I fix this recipe for friends, it's asked for - and usually by the husbands! As a new mom (Mike and I are the parents of a 9-month-old son) who works full-time, I also like how easy it is to prepare. It's one of our favorites. Some people I've shared the recipe with have used a beef brisket in place of the regular roast. For a bit different taste, I at times add red wine vinegar. My mom started me cooking young. I made my first from-scratch Thanksgiving dinner at 13. After that, I figured I could tackle about any cooking! -Georgia Edgington, Crystal, Minnesota
Contest-Winning Old-Fashioned Pot Roast
Contest-Winning Old-Fashioned Pot Roast
Prep Time
15 min
Cook Time
3 hours
Yield
8 servings
Ingredients
- 1 beef eye round roast (3 to 4 pounds)
- 1 bottle (12 ounces) chili sauce
- 1 cup water
- 1 envelope onion soup mix
- 4 medium potatoes, cut into 1-inch pieces
- 5 medium carrots, cut into 1-inch pieces
- 2 celery ribs, cut into 1-inch pieces
Directions
- Place roast in an ungreased roasting pan. Combine the chili sauce, water and onion soup mix; pour over roast. Cover and bake at 350° for 2 hours.
- Cut roast into 1/2-in. slices; return to pan. Top with the potatoes, carrots and celery. Cover and bake 1 hour longer or until meat and vegetables are tender, stirring the vegetables once.
Nutrition Facts
1 each: 338 calories, 6g fat (2g saturated fat), 78mg cholesterol, 982mg sodium, 36g carbohydrate (12g sugars, 3g fiber), 36g protein.
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