Diane'S Pot Roast
Diane's Pot Roast offers tender beef with savory tomatoes, onions, and vegetables, slow-cooked to perfection. Ideal for comforting family dinners and special occasions.
Ingredients
Instructions
- Rub the meat with the cut side of the garlic.
- Mix the flour, basil, and pepper; coat the meat with the flour mixture.
- Heat salad oil in a Dutch oven and brown the meat over medium heat.
- Add coarsely chopped tomatoes, quartered onions, water, and beef bouillon to the pot.
- Cover and simmer until the meat is almost tender, about 2 1/2 to 3 hours.
Tips & Substitutions
For a richer flavor, consider marinating the beef in red wine overnight. If you don't have fresh garlic, garlic powder can be a quick substitute. You can also add other vegetables like carrots and celery for added depth. If you prefer a thicker sauce, remove the meat and reduce the liquid by boiling it before serving. This pot roast pairs beautifully with Daddy'S Hash for a comforting meal.
Serving Suggestions
Serve the pot roast with mashed potatoes or crusty bread to soak up the flavorful sauce. Steamed green beans or a simple salad make excellent side dishes. For a heartier meal, consider pairing it with Rump Roast Supreme. The robust flavors of the pot roast can also complement a nice red wine, enhancing the overall dining experience.
Storage & Reheating
Cool any leftovers to room temperature before transferring them to an airtight container. The pot roast can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. To reheat, place the pot roast and sauce in a covered pot on low heat, stirring occasionally until warmed through. You can also microwave individual portions.
Nutrition & Diet Analysis (per serving)
Each serving of Diane'S Pot Roast contains roughly 2998 calories, with 51g protein, 454g carbohydrates, and 114g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (218% of the Daily Value), and vitamin C (186% of the Daily Value). Note that it is relatively high in sodium, at 724mg per serving (31% of the Daily Value).
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 pot roast?
Yes, you can substitute chuck roast or brisket for the rump roast. These cuts have good marbling, which helps them become tender and flavorful during the slow cooking process. Just be aware that cooking times may vary slightly depending on the cut used.
How can I make this pot roast in a slow cooker?
To adapt this recipe for a slow cooker, sear the meat in a skillet first, then place it in the slow cooker with the remaining ingredients. Cook on low for 7-8 hours or on high for 4-5 hours, until the meat is tender. This method will yield a delicious and easy pot roast.
What can I do with leftover pot roast?
Leftover pot roast can be shredded and used in various dishes. Try making sandwiches with it for a hearty lunch, or add it to soups like Hamburger-Vegetable Soup for a cozy dinner. You can also mix it with vegetables and gravy for a quick stir-fry or casserole.
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).