Similar to, if not superior to, bakery sourdough bread! It is acidic, chewy, and crusty. You’ll be surprised at how easy it is to make such a polished loaf at home. The effects of a professional bread oven can be perfectly replicated by baking in a Dutch oven that is placed in your kitchen oven.
| Prep Time: | 30 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 ½ pounds chuck roast
- 2 cups water
- 2 cups ketchup
- 1 tablespoon chili powder
- 1 tablespoon white sugar
- 1 teaspoon salt
- 6 large potatoes, peeled and halved
- 1 large onion, sliced
- 6 carrots, peeled and sliced
- 2 tablespoons all-purpose flour
- ¼ cup water
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place the roast in a roasting pan. Cover with the 2 cups water, ketchup, chili powder, sugar, and salt. Cook 1 hour in the preheated oven.
- Place the potatoes, onion, and carrots in the roasting pan with the roast and liquid. Continue cooking 1 hour, or until the vegetables are tender and the internal temperature of the meat has reached a minimum of 145 degrees F (63 degrees C).
- Remove the roast and vegetables from the pan, and drain the remaining liquid into a bowl. In a separate bowl, mix the flour and water. Stir into the remaining roast liquid to make gravy.
Nutrition Facts
| Calories | 651 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 116 mg |
| Dietary Fiber | 5 g |
| Protein | 35 g |
| Saturated Fat | 12 g |
| Sodium | 1077 mg |
| Sugars | 21 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
I admit I combined this recipe with the seasonings of Simon & Garfunkel pot roast. It was so good1
I’m giving this a 3 because the roast was tender and good but, the sauce and veggies were I’m sorry to say ickie, to me that is, my family enjoyed them. Maybe I’ll change up the seasoning next time.
I don’t like catsup so I used a package of taco seasoning with 2 cups of water and 1/3 cup of dark brown sugar – I added about 5 cloves of fresh chopped garlic also! Will def make this again! 🙂
This recipe was okay. Kinda tasted more like ketchup than anything else. It was definitly edible. But I wont be making it again.
I thought this was excellent, much more flavor than a traditional pot roast. I followed the recipe but baked in the crockpot. Tender, Flavorful, Fantastic!
I made a couple changes to the sauce (added some minced garlic, a little bit of red wine, and a few drops of worcester sauce), but still cooked as directed. After the two hours of baking in the oven, the vegies were still quite hard but the roast was done. I stuck everything into my slowcooker for another half hour on high, so that the vegies would soften up. I wish I would have just used the slow cooker to begin with, because the meat was very tough and dry. Sauce was quite good though and made for an excellent rue. I doubt I’ll make this again though, it wasn’t really a hit with the fam.
not pretty,but tastes awsome!
This was pretty good pot roast. Mine definitely needed more cooking time, though, even baking covered. After the recipe’s cooking times, the meat was still tough and the carrots and potatos not cooked through. I’d say give the meat another hour and another 30 minutes for the veggies, or about 3.5 hours overall. The flavor was “okay”, but I don’t know that I’d make this one all that often.
I made this tonight with a good chuck roast; put the carrots in but baked the potatoes. I kept it covered and had lots of sauce. My son commented that he really liked the sause; it tasted like a sweet BBQ sauce. For me, the sauce was good on the meat but too ketchupy for a gravy. I don’t think I would make this again.
this was yummy. i added some red wine and garlic to the sauce. than had to add more flour for the gravy.
Wonderful roast recipe. This is far better than the average pot roast. Off the charts good! The carrots and potatoes were also great and soaked up lots of flavor from the gravy. I made this in the slow cooker. Added the veggies the last two hours of cooking. I REDUCED the liquids and had far more liquid than I needed when the meat and veggies were done. I also had a little bit of hot Asian chili sauce that was also a sweet sauce so I used that up instead of the sugar and chili powder. Threw in a beef boullion cube, too. Very tender and delicious. I didn’t add the flour to thicken the gravy. The leftover meat makes great sandwiches. The leftover carrots are delicious cold.
I made this one tonight. The vote was for mashed potatoes and boiled veggies, so I just had the chuck roast and sauce in the oven. I ended up with a TON of sauce! The boys loved it and I am keeping the leftover sauce to marinate some boneless pork ribs later this week. Thanks for a great recipe.
I thought this was great! Definitely more flavor than your average pot roast.
Very good recipe. The only problem is that I used a very poor cut of meat. I loved the gravy and the taste of the meat. I followed the suggestion of one of the reviewers who covered the pan with tin foil. I would definitely make this one again and use a better cut of meat!
Very good. I covered it as others suggested and it came out very good. My whole family enjoyed it. 🙂
first of all, i cooked the meat by temperature and not time. i think that is key! instead of chuck roast, i used eye of round roast. instead of traditional ketchup i had used ketchup from costa rica, aka a sweeter ketchup with less salt. it was WAY yummy, my hubby made noises while he ate and my picky 2 years old daughter actually ate it all up! definetly making this again!
OH HEAVENS!This is good. Taking advice of other reviewers I added one cup wine and 1/2 cup water extra and used a big roast. (I had to resist garlic,and onions) Glad I did, it is a fabulous taste that EVERYONE raved about.
What a nice change of pace. Yummy! DH just loved it. Made a smaller roast and divided the other ingredients, too. I used roasted garlic/sea salt blend. Used dried onions, too. Moist and flavorful! With the lid on it, did not dry out…add water if you need to, this is an excellent recipe.
To make it no fuss spike the roast with garlic. add 1/4 cup of red wine to liquid mix. brown roast. Put in slow cooker,that way you dont have to worry about enough liquid the slow cooker takes care of its self.add vegies and potaoes one hour before done. walla
a nice chage from the traditional onion-soup-mix roast. a little on the sweet side. I added a lot more veggies.
Because of the comments on not enough liquid and sauce, I placed my roast in the pan, covered it in the sauce prepared from the recipe, then covered the pan tightly with foil and baked as directed. I then added the veggies and covered it again with foil to bake for the second half, and I never ran out of the sauce, and had enough left to make the gravy. I followed every other part of the recipe exactly, and this was DELICIOUS! I am making it again and I am also passing it on to my extended family, it’s just so good! Even my two pickiest eaters gobbled it all up!