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pot-roast-ck-1536793-l Nothing spells taste of home better than a nice large pot roast cooking in the oven. This traditional dish with meat and vegetables and rich gravy is a classic and fun food for the grandkids too. But, now we’re often cooking for two and a pot roast is just too much for one meal. Why not decide to be frugal and get three wonderful meals out of one pot roast? You can freeze the leftover meat after the first meal if you want, to spread the beefy goodness out over a period of time. So grab your garlic and get out that roasting pan. Here comes some good old-fashioned cooking!


Traditional Pot Roast and Vegetables


3-5 lb. chuck roast ( Braising steak in UK)

2-3 medium potatoes, quartered

4 carrots, quartered

1 large stalk of celery cut in pieces

3-4 cloves of garlic, minced

Salt and pepper to taste


Place roast in roasting pan with cover. Roast for two to two-and-a-half hours at 350 degrees. Add vegetables and bake for another hour. Make gravy from the rich juices in the bottom of the pan, or use juice as is.


Meat, Onion and Mashed Potato Casserole


1 large onion

1 t. sugar

1 T. butter

3 cups mashed potatoes

6 slices cooked pot roast

1 cup frozen peas

1 can gravy or leftover gravy

1-2 T parmesan cheese



Stir-fry onions and sugar until brown. Add butter and sauté until tender. Spread half of potatoes in bottom of greased casserole dish. Arrange meat, onions, peas and top with gravy. Cover with remaining mashed potatoes and sprinkle with parmesan and paprika. Bake 30-40 minutes at 375 degrees.


Crock Pot Vegetable Soup


2 cups cubed pot roast

1 package mixed frozen vegetables

1 can tomato paste or sauce

1 cup cubed potatoes

Seasonings to taste


Place all ingredients in crock pot and simmer several hours or until ready to serve.

 More pot roast recipes:

Beef Cooking

Simply Recipes

New York Times