Pot Roast

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“My sister always asks for this as her birthday dinner. The sauce is not overpowering and adds just a note of elegance. Serve with simple steamed fresh green beans.”
3hrs 30mins

Ingredients Nutrition

  • 3 -4 lbs pot roast
  • 2 tablespoons cooking oil
  • 5 ounces beef broth
  • 1 lb baby carrots
  • 4 red potatoes, quartered or in eighths, depending on size
  • 3 onions, quartered
  • 2 tablespoons flour
  • 1 (8 ounce) container sour cream


  1. Brown roast on all sides in oil on med-high heat.
  2. Transfer roast to small roasting pan.
  3. Save pan you browned the roast in, but do not wash.
  4. Pour broth over roast.
  5. Cover pan and roast@ 350*F for two hours.
  6. Add vegetables.
  7. Cover and continue roasting for 1 hour or until vegetables are tender.
  8. Remove roast and vegetables to serving platter.
  9. Cover and keep warm.
  10. Add 4 tbsp drippings to original pan.
  11. Add flour to drippings and make roux, stirring constantly, making sure to loosen browned bits, until smooth and thickened.
  12. Add remaining drippings, stirring constantly until slightly thickened.
  13. Add sour cream and cook on low heat, stirring until completely combined.
  14. Serve sauce drizzled over roast and roasted vegetables.

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