Brenda'S Pot Roast
Brenda's Pot Roast offers tender beef with savory tomato and onion flavors, complemented by hearty vegetables—perfect for a comforting family meal on any occasion.
Ingredients
Instructions
- Preheat oven to 325°F.
- Shake flour in a large oven bag and place it in a pan.
- Add Italian-style stewed tomatoes, onion soup mix, and pepper to the bag.
- Blend the mixture in the bag by squeezing it.
- Trim fat off the roast and put the roast in the bag.
- Turn the bag to coat the roast with the sauce.
- Put the quartered potatoes and cut carrots around the roast in the bag.
- Close the bag and vent it.
- Bake until the roast is done, about 1 1/2 to 2 1/2 hours.
Tips & Substitutions
For a richer flavor, consider adding garlic or fresh herbs like thyme or rosemary. If you don't have an oven bag, a covered roasting pan works well too. You can swap the Italian-style stewed tomatoes for diced tomatoes or even a can of cream of mushroom soup for a different twist. This dish can also benefit from some Worcestershire sauce for added depth.
Serving Suggestions
Brenda's Pot Roast pairs beautifully with crusty bread for sopping up the delicious juices. Consider serving it with a simple green salad or steamed green beans for a balanced meal. For a heartier option, you can also serve it alongside mashed potatoes or rice. This dish is perfect for family gatherings or cozy dinners.
Storage & Reheating
Leftover pot roast can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the roast and vegetables in a covered dish in the oven at 350°F until warmed through, or use the microwave. Adding a splash of beef broth can help keep the meat moist during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Brenda'S Pot Roast contains roughly 715 calories, with 19g protein, 152g carbohydrates, and 6g fat. It is an excellent source of vitamin A (333% of the Daily Value), vitamin C (112% of the Daily Value), and dietary fiber (107% of the Daily Value), and a good source of calcium. It also contributes 30g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, while a boneless beef rump or round tip roast is recommended, you can also use chuck roast or brisket. Just keep in mind that different cuts may require adjustments in cooking time due to variations in tenderness and fat content.
How do I know when the pot roast is done?
The pot roast is done when it reaches an internal temperature of 145°F for medium-rare, or 160°F for medium. However, for the best results, you may want to cook it until it’s fork-tender, which can take longer depending on the size of the roast.
Can I make this pot roast in a slow cooker?
Absolutely! To adapt this recipe for a slow cooker, simply follow the same steps for preparing the ingredients, then cook on low for 8-10 hours or high for 4-6 hours. This method allows for even more tender meat and rich flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).