classic pot roast
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Classic Pot Roast

Homesick? Make this savory pot roast and it will remind you of life before adult responsibilities! Garlic infused, with organic carrots and potatoes. Delicious every time.
Prep Time10 mins
Cook Time5 hrs
Total Time5 hrs 10 mins
Course: Main Course
Cuisine: American
Servings: 4
Author: SmartyPantsKitchen


  • 1 chuck or rump roast ,allow 1/2 to 1 1/2 lbs. per person
  • 1 large onion ,sliced
  • 6 cloves garlic ,sliced
  • 6-8 carrots , cut into bite size pieces
  • 4-5 Russet potatoes , cut into bite size pieces
  • 2 tablespoons oil
  • 3 cups water or beef broth
  • 1 pkg. dry onion soup mix


  • Preheat oven to 325F
  • Using a sharp knifetip, cut small slits into the roast; about 8 - 12, depending on how much garlic you like
  • Slice garlic lengthwise and insert into the slits in the meat
  • Season meat generously with salt and pepper
  • Add oil to heavy bottom skillet at medium to medium-high temperature
  • Using tongs, place roast in hot oil; cook for about 3 minutes, or until roast is browned; flip roast and cook the other side
  • Using tongs, hold the roast to sear the sides of the roast
  • Place roast in roasting pan; add onions and potatoes; season with salt and pepper
  • Combine liquid with dry soup mix in a bowl; pour over roast
  • After roast has cooked for about 3 hours, add carrots


  • Add other vegetables to the roast about an hour before serving: squash, zucchini, parsnips
  • If you don't have time to sear the roast, don't worry about it. Just season the roast and put in in the roasting pan.
  • I prefer to cook my roast in the oven because it makes my whole house smell good:) A slow cooker will take about 8 hours to cook; oven cooking takes about 4-6.