Fall Apart Pot Roast Cooked in the Oven
Discover the ultimate fall-apart pot roast recipe cooked to perfection in the oven. Tender, flavorful, and easy to prepare, this comforting dish is perfect for any occasion.
Ingredients
- 1 medium size beef top round roast about 3 pounds
- 6 raw potatoes
- 2 cans whole kernel corn 15.25 ounces each
- 2 cans sliced carrots 14.5 ounces each or raw baby carrots
- 2 cans cut green beans 14.5 ounces each
- 1 raw onion sliced
- 1/2 tsp Lawry's seasoned salt
- 1/2 tsp table salt
- 1/2 tsp ground black pepper
- Enough water to cover up the sides of the beef roast in the roasting pan
Instructions
- Pre-heat oven to 325 degrees Fahrenheit.
- Wash the potatoes under cold running water. Cut the potatoes in half lengthwise. Place the potatoes in a bowl of cold water so they won’t turn brown. Set aside for now. With a sharp knife, slice the onions.
- Put the pot roast in the roasting pan.
- Add enough water to cover up the sides of the pot roast.
- Sprinkle Lawry's seasoned salt, regular table salt, and black pepper on the roast and in the water.
- Toss the slices of raw onion in the roasting pan and on the top of the roast.
- Using the heat-resistant oven mitts, put the roasting pan in the oven for about 2 hours.
- After 2 hours, add the cut up potatoes to the roasting pan. Bake about 1 more hour. (If you are using raw baby carrots, add them at this time.)
- About 20 minutes before the pot roast and potatoes are done, add the canned green beans, canned carrots, and canned corn.
Notes
- You can use whatever pot roast meat you like the best.
- Depending on how many people will be eating dinner with you will determine how many potatoes you will need. Figure about one potato per person.
- If you are using raw baby carrots, add them at the same time you add the potatoes.
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