Oil Pan Pot Roast
A hearty oil pan pot roast featuring tender brisket, savory potatoes, and onions, perfect for family dinners and comforting gatherings.
Ingredients
Instructions
- In a large, heavy kettle, brown the beef in its own fat.
- Pour off the fat.
- Add sliced onion, cover, and cook over low heat for 1 hour.
- Put the meat in a shallow pan to cool.
- Cut the meat into attractive serving-size slices.
- Return the slices to the kettle and sprinkle with salt and pepper.
- Cover and simmer for 2 hours, or until tender.
- Turn the slices once during cooking.
- Add peeled potatoes during the last 45 minutes of cooking.
- Remove the meat and potatoes to a hot platter.
Tips & Substitutions
For a richer flavor, consider adding garlic or herbs like rosemary and thyme while simmering. If brisket is unavailable, a chuck roast can be a satisfying substitute. Browning the meat before cooking is crucial for depth of flavor, and ensure to monitor the pot roast closely to prevent dryness. Using a heavy kettle helps in even heat distribution.
Serving Suggestions
Serve the pot roast on a large platter, garnished with fresh herbs for a pop of color. This dish pairs beautifully with a side of roasted vegetables or a crisp green salad. For a complete meal, consider serving with crusty bread or alongside the 9 Layer Dutch Dinner for a comforting family feast.
Storage & Reheating
Leftover pot roast can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place it in a covered dish in the oven at 350°F until warmed through. Alternatively, you can microwave individual portions on medium power, adding a splash of broth to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Oil Pan Pot Roast contains roughly 2520 calories, with 37g protein, 349g carbohydrates, and 108g fat. It is an excellent source of vitamin C (143% of the Daily Value), dietary fiber (111% of the Daily Value), and potassium (106% of the Daily Value). Note that it is relatively high in sodium, at 1887mg per serving (82% 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 meat for this pot roast?
Yes, while brisket is traditional, you can use other cuts like chuck roast or even round. Each will yield a slightly different texture and flavor, but they will still produce a delicious result when cooked slowly.
How do I know when the pot roast is done?
The pot roast is done when it is fork-tender, which typically takes about 2 to 3 hours of simmering. You can also check the internal temperature; it should reach at least 190°F for optimal tenderness.
Can I add vegetables other than potatoes?
Absolutely! Carrots, parsnips, or turnips can be great additions. Just remember to add them during the last 45 minutes of cooking to ensure they remain tender and flavorful without becoming mushy.
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).