• 8servings
  • 195minutes
  • 341calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 beef eye round roast (2-1/2 pounds)

  2. 6 tablespoons all-purpose flour, divided

  3. 1 tablespoon canola oil

  4. 1-1/2 cups plus 1/3 cup water, divided

  5. 1-1/2 cups dry red wine or reduced-sodium beef broth

  6. 2 teaspoons beef bouillon granules

  7. 1/4 teaspoon pepper

  8. 16 small red potatoes (2 pounds), halved

  9. 4 medium carrots (3/4 pound), halved lengthwise and cut into 2-inch pieces

  10. 2 medium onions, quartered

  11. 1/2 teaspoon salt

  12. 1/2 teaspoon browning sauce, optional

Instructions Jump to Ingredients ↑

  1. Home-Style Pot Roast Recipe photo by Taste of Home Coat the roast with 2 tablespoons flour. In a large nonstick skillet, brown roast on all sides in oil over medium-high heat; drain. Add 1-1/2 cups water, wine, bouillon and pepper. Bring to a boil. Reduce heat; cover and simmer for 2 hours.

  2. Add the potatoes, carrots and onions; cover and simmer for 45 minutes or until meat and vegetables are tender. Remove meat and vegetables; keep warm.

  3. Pour pan juices into a measuring cup; skim fat. Add enough water to measure 2 cups. In a small saucepan, combine remaining flour and water until smooth. Stir in salt and browning sauce if desired. Gradually stir in the 2 cups pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables. Yield: 8 servings.


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