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Pot Roast Dinner

By Tseb09

Rate this recipe 5/5 (17 Votes)

Ingredients

  • Beef Roast
  • Potatoes
  • Carrots
  • Onions

Details

Level of difficulty Average
Preparation time 20mins
Cost Average budget

Preparation

Step 1

Peel potatoes-leave whole.
Clean carrots-leave whole.
Put all in large baking pan.
Sprinkle meat with seasoning (salt, pepper, garlic salt)
Bake at 325 degrees (uncovered) for 30 minutes per pound.

Use leftover roast and potatoes for roast beef hash breakfast. Serve with scrambled eggs and toast.

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Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!

INGREDIENTS

  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season

METHOD

  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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