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Down-Home Pot Roast

My mother often made pot roasts, and the aroma wafting through the house made our mouths water. Through the years, I've tried different variations, but this is a favorite.—Lenore Rein, Kelliher, Saskatchewan
  • Total Time
    Prep: 15 min. Cook: 2 hours 35 min.
  • Makes
    12 servings


  • 1 beef sirloin tip roast (3 pounds)
  • 1 tablespoon canola oil
  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 3 tablespoons cider vinegar
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1 small head cabbage, cut into wedges
  • 4 medium potatoes, quartered
  • 2 medium onions, cut into chunks
  • 3 medium carrots, cut into chunks
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 1/4 cup cold water


  • In a Dutch oven, brown roast on all sides in oil over medium-high heat; drain. Add broth. Pour vinegar over roast. Sprinkle with garlic, basil and thyme. Bring to a boil. Reduce heat; cover and simmer for 2 hours, turning roast occasionally. Add water if needed. Spoon off fat.
  • Add vegetables to pan. Sprinkle with salt and pepper. Cover and simmer for 35-45 minutes or until vegetables and meat are tender. Remove meat and vegetables to a serving platter and keep warm.
  • For gravy, pour drippings and loosened browned bits into a measuring cup. Skim fat, reserving 2 cups drippings. Return drippings to pan. Combine flour and cold water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and vegetables.
Nutrition Facts
4 ounce-weight: 258 calories, 7g fat (2g saturated fat), 61mg cholesterol, 235mg sodium, 25g carbohydrate (6g sugars, 4g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch.

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