Healthy Days and Nourishing Ways

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Pot Roast

  • 2 to 3 tbsps. oil or fat
  • One 3 to 4-lb. beef chuck or rump roast
  • Salt, pepper, and oregano to taste
  • 1 cup water, beef broth, red wine, tomato juice, or one 14.5-oz. can diced tomatoes
  • 2 onions, sliced
  • 6 to 8 garlic cloves, minced
  • 3 or 4 medium-sized potatoes, cut small
  • 4 to 6 carrots, cut into 1-inch wedges
  • ¾ lb. string beans, halved or ½ of a small to medium cabbage, chopped (optional)
  • 1 to 2 tbsps. corn starch

In a large heavy pot heat oil or fat.
Add beef, sprinkle with salt, pepper, and oregano and brown on all sides.
Pour in liquid or diced tomatoes, cover, and bring to a boil.
Reduce heat and cook slowly for 1 hour.
Keep it just below boiling to keep the meat tender.
Turn meat over and add onions and garlic.
Cover and continue cooking slowly 1 hour again.
Turn meat over once more and add potatoes and carrots.
Taste for seasoning and add more if necessary as well as more liquid if needed—just enough to cover everything.
Cover and cook 30 minutes, then add string beans or cabbage if using.
Again add more seasoning and water if necessary.
Cook 30 minutes more or until potatoes and vegetables are tender.
Remove beef to platter and keep it warm.
Increase heat to allow the vegetables to come to a boil.
Gradually stir in the corn starch which has been mixed into a ½ cup of cold water. Reduce heat to simmer and cook about 2 minutes.
Slice the meat and serve with gravy, potatoes, and vegetables.
This is a great meal to have for 2 days. Delicious!

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