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Pot Roast of Beef

Pot Roast of Beef Recipe

  • 4- to 5-pound pot roast of beef (rump, top, bottom or eye round or brisket)
  • Bacon or salt pork for larding, if necessary
  • Salt and pepper
  • Flour
  • 3 tablespoons butter, bacon fat or lard
  • 1 large onion, sliced
  • 1 large carrot, sliced
  • 1 leek, sliced (optional)
  • 1 small parsley root, scraped and sliced (optional)
  • ½ small knob celery, peeled and diced (optional)
  • 1 bay leaf
  • Heel or ½ cup crusts pumpernickel or sour rye bread (optional)
  • Water or beef stock, as needed
  • ½ cup sour cream
  • 1 or 2 tablespoons tomato puree (optional)
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 351kcal (18%)
Total Fat 19g (29%)
Saturated Fat 8g (41%)
Cholesterol 128mg (43%)
Total Carbohydrate 4g
Dietary Fiber 1g
Sugars 2g
Protein 38g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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