Comida Kraft
Recipe Box

Savory Pot Roast

Savory Pot Roast is rated 4.273170731707317 out of 5 by 205.
Prep Time
20
min.
Total Time
2
hr.
20
min.
Servings

10 servings

Think cooking chuck roast is a hassle? Think again. Fresh carrots, potatoes & tender meat simmer in tangy sauce for a dish that fits your meal plan.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Place meat in shallow foil-lined pan; surround with vegetables.
  • Mix remaining ingredients until blended; spoon over meat and vegetables. Cover.
  • Bake 2 hours or until tender. Serve with vegetables and pan gravy.

Food Facts

If carrots are young and tender, there's no need to peel them. Simply scrub them well with a vegetable brush before using as desired.

Servings

  • 10 servings

Healthy Living

  • Low fat
  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 2 Starch
  • 2 Meat (L)
  • 1/2 Fat

Nutrition Bonus

Your family is sure to enjoy this satisfying, yet low-calorie and low-fat, dish. And as a bonus, it's high in vitamin A from the carrots.

Nutritional Information

Serving Size 10 servings
AMOUNT PER SERVING
Calories 280
Total fat 6g
Saturated fat 2g
Cholesterol 70mg
Sodium 380mg
Carbohydrate 30g
Dietary fiber 4g
Sugars 4g
Protein 26g
% Daily Value
Vitamin A 110 %DV
Vitamin C 25 %DV
Calcium 4 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from This was my first attempt ever at making pot roast, and I was very pleased. This was my first attempt ever at making pot roast, and I was very pleased. I followed some other cooks' suggestions and I think they made the difference! I used merlot instead of water, added a can of cream of mushroom soup and fresh mushrooms (the store was out of onion-mushroom dry soup mix so I just used onion soup mix), seasoned tha meat and pan-seared it before putting it in the oven, and used an oven bag which helped keep the meat juicy and saved most of the gravy. My husband and I enjoyed it for our anniversary dinner tonight! I would like to try it in the crockpot next time and would probably add a little bit more seasoning before pan-searing, but overall very good!
Date published: 2013-10-04
Rated 5 out of 5 by from my mother served this dish many times, and myself. my mother served this dish many times, and myself. this recipe was in our family for years, she place this meat and potatoes and carrots alone with onion and bell pepper, in a alumli foil pan and baked in oven, it also produce a very good taste gravey you could use allowing enough for guest to have for a topping on their pototoes. This is easy and after placing in the oven, you can let the cooking begin and find another chore to do.
Date published: 2004-12-24
Rated 5 out of 5 by from This is the easiest, the most falovorful pot roast I ever made. This is the easiest, the most falovorful pot roast I ever made. Of course I did some adjustments. I couldnt find dry onion-mushroom soup mix, so what I did I used just the dry onion soup and then added mushroom soup in the can. It went well and everybody loved it. I also added buttom mushrooms and onion pearl for added vegetables. I would add more water bec it has the tendency to dry out, the gravy is the best part.
Date published: 2010-10-25
Rated 5 out of 5 by from Easiest pot roast ever! Easiest pot roast ever! I've made this so many times and haven't changed anything really. I did make my own "onion soup mix" using 8tsp dried onion, 1.5tsp parsley, 1tsp onion powder, 1tsp turmeric, .5tsp celery seed, .5tsp salt, and .25tsp pepper. And sometimes I use Merlot instead of water, but other than that this is perfect! Usually my go to recipe when I find a good deal on Angus Beef eye of round steak!
Date published: 2011-07-13
Rated 5 out of 5 by from I absolutely love this recipe, although I change it up a little. I absolutely love this recipe, although I change it up a little. I mix a can of cream of mushroom soup with the other ingredients...I also brown my roast on both sides before baking. I also quarter an onion to throw in, as well as clean up a small package of fresh mushrooms, then I pour the soup mixture over all of it. 350 for 2 1/2 hours in a covered roasting pan and it's the best ever!
Date published: 2009-11-03
Rated 5 out of 5 by from This was a huge hit with my husband. This was a huge hit with my husband. He went on and on about it. I think if I don't make it again sooon..... :) The only thing about this is that I couldn't find the onion-mushroom dry soup mix, so I made it with dry onion soup mix. I don't know if it made a difference, but from what my husband said it was the best pot roast he ever had. I will definitely be making this again.
Date published: 2008-10-30
Rated 4 out of 5 by from SO good! SO good! I added a few steps that really brought out more flavor. I stuffed the roast with a few cloves of garlic throughout, and also rubbed kosher salt on the meat before covering and cooking. If you decide to try it, make sure to use kosher salt and not table salt. It added a lot more flavor to the pot roast. I made 2 for a dinner party and there were barely any leftovers.
Date published: 2006-03-02
Rated 4 out of 5 by from I wasn't sure if I was going to make this or not as I am not a fan of A1 sauce - turns out, I am... I wasn't sure if I was going to make this or not as I am not a fan of A1 sauce - turns out, I am pleased I did. I used a little under 1/3 cup of A1 with onion soup mix. I also added whole fresh mushrooms to the pan and seasoned everything with salt and fresh cracked pepper. The whole dish turned out perfect. My Husband loved it. This recipe is a definate keeper.
Date published: 2007-01-08
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