Mom's pot roast from Half Baked Harvest Every Day: Recipes for Balanced, Flexible, Feel-Good Meals (page 201) by Tieghan Gerard

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Accompaniments: Whipped provolone cauliflower

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • brenda_g37ugk on April 08, 2026

    This was very good. Meat was flavorful and tender and the sauce/gravy was very good. Carrots are mush after such a long cooking time, but we didn't mind.

  • peaceoutdesign on February 01, 2025

    This was only average.

  • kaityblueeyes on April 09, 2023

    May have been my cut of beef (used bottom round because I couldn’t find chick roast) so it was a little dry. The broth and the vegetables were amazing though.

  • christinezac on November 21, 2022

    Delicious!!!

  • anya_sf on October 17, 2022

    I omitted the dried parsley (didn't have) and didn't use all the spice rub since my roast was just under 3 lbs. Tapioca starch worked as a substitute for arrowroot. Used the oven method, but at 325 F, as 350 F seemed high. This was very quick to throw in the oven and the gravy was super delicious. I added some frozen peas at the end and served over mashed potatoes. Family loved it.

  • southerncooker on April 17, 2022

    This was delicious served over mashed potatoes.

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