My family loves the taste of this tender roast. I love the fact that it's so easy to prepare—it even makes its own gravy. The house smells wonderful when this hearty main dish is cooking, so I'm apt to hear the question, 'How long until dinner?'—Darlene Brenden, Salem, Oregon

Swiss Pot Roast

Swiss Pot Roast
Prep Time
20 min
Cook Time
2 hours 30 min
Yield
8 servings
Ingredients
- 1 boneless beef chuck roast (3 pounds)
- 1 tablespoon canola oil
- 8 medium potatoes, peeled and quartered
- 8 medium carrots, cut into chunks
- 1 medium onion, sliced
- 3 tablespoons all-purpose flour
- 1 cup water
- 1 can (8 ounces) tomato sauce
- 1 teaspoon beef bouillon granules
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Directions
- In a Dutch oven, brown roast on all sides in oil; drain. Add the potatoes, carrots and onion. In a large bowl, combine the flour, water, tomato sauce, bouillon, salt and pepper until smooth. Pour over the roast and vegetables.
- Cover and bake at 325° for 2-1/2 to 3 hours or until the meat is tender.
Nutrition Facts
1 each: 479 calories, 18g fat (7g saturated fat), 111mg cholesterol, 472mg sodium, 41g carbohydrate (8g sugars, 5g fiber), 38g protein.
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