Oil Pan Pot Roast

Prep: 15 min Cook: 180 min Cuisine: American

A hearty oil pan pot roast featuring tender brisket, savory potatoes, and onions, perfect for family dinners and comforting gatherings.

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Ingredients

  • 6 lb boneless fresh brisket ⓘ
  • 1 onion sliced ⓘ
  • salt ⓘ
  • pepper ⓘ
  • 12 medium peeled potatoes ⓘ

Instructions

  1. In a large, heavy kettle, brown the beef in its own fat.
  2. Pour off the fat.
  3. Add sliced onion, cover, and cook over low heat for 1 hour.
  4. Put the meat in a shallow pan to cool.
  5. Cut the meat into attractive serving-size slices.
  6. Return the slices to the kettle and sprinkle with salt and pepper.
  7. Cover and simmer for 2 hours, or until tender.
  8. Turn the slices once during cooking.
  9. Add peeled potatoes during the last 45 minutes of cooking.
  10. Remove the meat and potatoes to a hot platter.

Nutrition & Diet Analysis (per serving)

369 kcal 18% DV
Protein Fat Carbs

Macronutrients

Protein 11.5g 23% DV
Total Fat 15.8g 20% DV
Carbs 44.5g 16% DV
Fiber 2.8g 10% DV
Sugar 1.4g 3% DV

Electrolytes

Sodium 9801.8mg 100% DV
Potassium 555.8mg 12% DV
Cholesterol 23mg 8% DV

Vitamins & Minerals

Vitamin C 6.8mg 8% DV
Calcium 24.8mg 2% DV
Iron 2.5mg 14% DV
Diet fit Under 400 cal

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).

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).

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