Classic Pot Roast with Vegetables


Pot Roast with Vegetables

My mother, Peggy D. Morgan, shared here as she wrote it


  • Chuck roast
  • Potatoes quartered
  • Carrots halved
  • Onions quartered
  • Worcestershire Sauce or Dale’s Seasoning Sauce


  • Place roast in a roasting pan. Fill with water about 1/3 to ½ way up roast. Shake some seasoning sauce (about ¼ c.) directly on top of roast.
  • Cover and cook at 400° approximately 1 ½ hours (depending on size of roast – less time for small roast, more time for larger one).
  • Peel potatoes, carrots and onions. Place around roast and cook another 1 ½ hrs. or until veggies are tender when pricked with a fork

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