Pot Roast

Name: Pot Roast
Ingredients: 2 pounds beef pot roast, fat trimmed and discarded; 3 potatoes, peeled and cut into 6 pieces; 1 large onion, cut into 8 pieces; 2 carrots, cut into 1-inch pieces; 2 stalks celery, cut into 1-inch pieces; 3 cups water; salt and ground black pepper to taste; 1 pinch garlic salt, or to taste; 1/2 cup water; 3 tablespoons cornstarch; 1/2 teaspoon browning sauce (such as Gravy Master(R)) (optional)

11 ingredients

5 steps

Ingredients

2 pounds beef pot roast, fat trimmed and discarded
3 potatoes, peeled and cut into 6 pieces
1 large onion, cut into 8 pieces
2 carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
3 cups water
salt and ground black pepper to taste
1 pinch garlic salt, or to taste
1/2 cup water
3 tablespoons cornstarch
1/2 teaspoon browning sauce (such as Gravy Master(R)) (optional)

Directions

1

Preheat oven to 300 degrees F (150 degrees C).
2

Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast. Pour 3 cups water into baking pan. Season roast with salt, pepper, and garlic salt. Cover pan with aluminum foil.
3

Bake in the preheated oven until roast is browned and cooked through, about 3 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C). Transfer roast to an oven-safe platter. Remove vegetables using a slotted spoon and arrange around roast.
4

Reduce oven temperature to 200 degrees F (95 degrees C). Place platter with roast and vegetables in the oven to keep warm.
5

Pour the remaining juices from the baking pan into a saucepan; bring to a boil. Stir 1/2 cup water and cornstarch together in a bowl until smooth; pour into boiling pan juices. Reduce heat to medium; cook, stirring constantly, until gravy is thick, about 5 minutes; season with salt and pepper. Stir in browning sauce.