Cooking A Remarkable Oven Pot Roast Recipe

My Roast Recipe

Oven Pot Roast RecipeIn my opinion, there is nothing better than a great roast for dinner.  Especially a roast cooked with potatoes and carrots.

When you come from a family as large as mine, you better know how to cook a roast and you better know how to cook for crowds.  An all time family favorite just happens to be my own recipe for a tender roast.   I honestly can not remember how old I was when I devised this recipe.  My best guess would be 16 or 17 years old.

I have 4 brothers and of course, a father and believe me, there is no better recipe test site than 5 male palates and stomachs.  While it may be true that they would eat anything set before them, they didn’t necessarily like it.  Fortunately for me, my roast was a hit then and it still is today.  All of my sisters-in-law, brothers-in-law, nieces, nephews, and the endless list of other offspring, devour this meal.  It is probably the only individual meal that I can serve to a crowd without anyone needing to go to McDonald’s afterwards.

One of my closest and dearest friends is a Home Economics teacher.  When she started teaching, about 25 years ago, she asked permission, and of course it was granted, to teach my method for cooking a roast in her class.  My recipe has also been published in several fund-raising cookbooks over the last 30 years.  I honestly believe it is so popular because it is so very simple and has that “well of course that’s how you do it” appeal to the household chef.  Remember, it only varies slightly from what most people already do when they cook a roast.

For those of you who are not married, but would like to be married, my husband swears this is the meal that sealed the deal.

 

Roast RecipePicking the Right Roast

I have used this recipe to cook several different cuts of beef roasts.  I prefer to use the premium cut Sirloin Tip Roast.  They are simply a leaner cut of beef with less muscle connective tissue, but a pot roast is also a very good choice and often less expensive.

I like one that has a little fat marbling throughout it.

 

Oven Baked Pot Roast Recipe

Cook Time

Prep Time Cook Time Ready In Yields
45 min. 3 hours 3 hours 45 min Dinner for 4 – 6

Ingredients for My Roast Recipe

  • Roast for Dinner Recipe 3 – 4 lb Beef Sirloin Tip Roast
  • 10 – 12 Red Potatoes
  • 8 – 12 Carrots
  • Worcestershire Sauce
  • Butter
  • Salt & Pepper

To increase this recipe, simply buy a larger roast, add 1 or 2 potatoes and 1 carrot per person added to the dinner party.

 

Roast Preparation

  1. Cooking a Roast for DinnerPre-heat Oven:  350°
  2. One side at a time: Salt & Pepper the Roast
  3. Place 3 or 4 pats of Butter on Roast
  4. Sprinkle with Worcestershire sauce:  I use approx 1/8 cup Worcestershire sauce, but I don’t measure it.  I just splash each side until it has a light coating of sauce.  (The size of the roast determines how much sauce is needed for coating)
  5. Turn Roast Over:  Apply Salt, Pepper, Butter and Worcestershire sauce on second side.
  6. Add 1/2 Cup Water in the cooking pan at the side of the Roast.  DO NOT POUR THE WATER OVER THE TOP OF YOUR ROAST or you will wash off the Worcestershire sauce.
  7. Cover with a glass lid and place in the oven.  Cook for 1 1/2 hrs.

Roast, Potatoes & Carrots Recipe for DinnerAdd Potatoes & Carrots to Roast

While the roast is cooking alone, peel and cut up your potatoes and carrots.  My husband likes the carrots whole so, as you can see in the picture, some of our carrots are added whole.

After cooking the roast for 1½ hrs., remove it from the oven and turn it over.

 

Cooking a Roast with Potatoes and Carrots in the OvenAdd the carrots first allowing them to sink into the sauce surrounding the roast.  Then top the carrots with the potatoes.  Depending on the number of potatoes, they may even cover the top of the meat which is perfectly fine.

Add salt and pepper.

COVER with the glass lid and return to the oven for the remaining 1½ hrs.

 

Roast is Ready to Eat!

Oven Pot Roast Recipe

Use the Sauce that is in the Bottom of the Cooking Dish over the Top of the Roast

 

 French’s Worcestershire Sauce 15 OzCheck Price

The Worcestershire Sauce

As I said in the introduction, I stumbled upon this method by trial & error when I was very young.  I attribute the tenderness of my roast to several things starting with the cut of the roast & the lidded CorningWare dish, followed by the Worcestershire sauce & butter and finally, not overcooking the roast.

A final note, I use French’s Worcestershire sauce.  I have found that while some adults prefer Lea & Perrins, the kids usually do not and I am normally cooking for more than two when I prepare a roast.

 

Picking the Right Cooking Dish for Your Roast

 Corningware French White 4 Quart Oval Casserole W/ Glass CoverCheck Price

One key to my success is my CorningWare 4 Quart Oven Roaster.  It is big enough to hold the roast and vegetables all at once.  Since it is safe in oven, microwave, refrigerator, freezer, and dishwasher, I can store the leftovers in it and reheat them the next day without messing up another dish.  But, I especially like the fact that it can go in the dishwasher.  After I prepare the meal, I don’t usually have the desire or the energy for a big clean up job.

It is a durable stoneware dish and has a tempered glass cover but make sure you don’t run water over the glass lid while it is still hot.  That happened in our home once and it shattered.  I still miss my original CorningWare dish with the little flowers on it.  The new style is shorter and wider.  It cooks just as well, but I don’t embrace change when something works.

 

A Special Thanks

I would like to say a special thank you to my sweet and dedicated husband for spending his evening taking all the pictures for this article!

Yes, he did get to help eat this roast.

Roast Recipe

I am adding this “blooper” picture at the bottom because I didn’t want to scare you away earlier.

Since some of us like “Nightmare Before Christmas” and Zombie Sheep, I thought you might want to see what the roast looks like with the Worcestershire sauce!

 

Thank you for stopping by!

Do Come Back and See Me Again!

Oven Pot Roast Recipe with Potatoes & Carrots

 

 

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About the Author

I love cooking and I have been known to scurry around the kitchen, creating my own unique masterpieces. Creatively speaking there is not much I won't try and I have found one of my greatest joys in life is making our house a home. As a contributor on Cooking for the Holidays, I will be sharing my own recipes, cooking tips, and my love for working and playing in the kitchen!

4 Enlightened Replies

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  1. Wow, what a yummy looking roast dinner! Makes me hungry to look at the pictures (and I just finished lunch!). 🙂 I fixed a roast like this a couple weeks ago and had my brother & SIL over. They liked it just fine. The only difference is I didn’t know about the Worcestershire sauce and the butter.

    When I purchase my pot roast, my grocery store was having a ‘buy one, get one free’ deal on the roasts, so I bought TWO. Since I have the 2nd one in my freezer, I’ll be fixing it soon and am DEFINITELY going to try your recipe! I’ll let you know how mine turns out. 😉

  2. Diana says:

    My dad often cooked this exact meal on Sundays. I consider it comfort food. I’ve never thought to try Worcestershire sauce. Looking forward to trying this new ingredient.

  3. Susan says:

    This recipe’s a definite keeper and I can’t wait to try it! I have a Corningware dish like yours, but I’m pretty sure it’s smaller. Might have to either try a smaller roast or get another dish. One can’t have too much Corningware.

  4. It’s getting to be pot roast weather. I will try this recipe soon, since it looks delicious. It does not appear to be a dieter’s delight, though, with all that butter. I’ve never tried making it this way. I’ll bet like everything else, it’s the fattening ingredients that make it so tasty.

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