Pot Roast Platter

Pot Roast Platter


6 people


  • 3 pounds beef chuck roast
  • 3 medium onions, sliced
  • 2 tablespoons Sugar
  • 2 teaspoons Salt
  • 1/4 teaspoon Black Pepper
  • 1 clove garlic, minced
  • 1 bay leaf
  • 3 tablespoons vinegar
  • 12 whole medium carrots, peeled
  • 6 whole medium potatoes, peeled
Complete oven meal - economizes on money and energy.


  1. In large Dutch oven or heavy pan, place pot roast on bed of sliced onions. In small bowl, combine sugar, salt and pepper; sprinkle half on top of roast, turn and sprinkle other side with remainder. Add garlic, bay leaf and vinegar. Bake, covered, in a preheated 325 F oven until tender (2 1/2-3 hours). Add vegetables during the last 1 1/2 hours. Remove meat from pan; slice at a slight angle in thin slices across grain. Serve with Gravy or Horseradish Sauce.

Chef’s tip

Gravy: Juices may be thickened with mixture of 2 tablespoons flour, 4 tablespoons water, 1 teaspoon browning and seasoning sauce.

Horseradish Sauce: In medium saucepan, combine 1 (10 3/4 ounce) can cream of celery soup, 1/3 cup prepared horseradish, 1/4 cup milk and 1 tablespoon prepared mustard; heat thoroughly.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.