A great Sunday meal! It’s a little fancier than the roast beef Grandma used to make, every other Sunday. Vegetables cooked along with the roast like this taste so good.

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Oven Pot Roast

Joan Donogh
Pot roast with potatoes, onions and carrots baked in a tomato, beef and wine sauce.
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Main
Cuisine American
Servings 6


  • 3 pound beef roast
  • 2 tablespoons olive oil
  • 1 large onion sliced
  • 4 medium carrots cut in 1 inch pieces
  • 1 can 28 oz. stewed tomatoes
  • 2 cups red wine
  • 2 cups beef broth
  • 2 tablespoons dried parsley
  • 6 cloves garlic minced
  • 2 bay leaves
  • 2 teaspoons dried thyme
  • 1/2 teaspoon freshly ground pepper
  • 6 medium potatoes peeled and cut in quarters


  • Preheat oven to 375 degrees F.
  • Heat oil in a frying pan, and brown meat on all sides.
  • Transfer meat to a large casserole dish or roaster.
  • Add all the remaining ingredients, except the potatoes, to the casserole dish. The liquid should cover the vegetables and meat. Add more broth or water if necessary.
  • Cover, and bake in preheated oven for 2 hours. Turn the beef after an hour.
  • Add potatoes to the pan, increase the oven temperature to 400 degrees F. and bake uncovered for about 1 hour, until meat and potatoes are tender. Turn meat every 15 minutes.



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