By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 6
277 cal · 90 min
Pot Roasted Beef
Recipe GLPR344695cd09b18e
A hearty one-pot classic featuring tender beef round roast surrounded by potatoes, turnips, and root vegetables, simmered together in tomato juice until everything is perfectly cooked and infused with rich flavors.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 pound beef round roast, thawed
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon vegetable oil
8 red potatoes, peeled and quartered
2 turnips, peeled and quartered
1/2 cup onion, chopped into 1-inch pieces
1/2 cup carrots, chopped into 1-inch pieces
1/2 cup low-sodium tomato juice
Directions
Preheat your oven to 350°F.
Season the beef round roast evenly on all sides with salt and black pepper.
Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat. Once hot, place the seasoned roast in the pan and brown it on all sides, about 10 to 12 minutes total, until a golden crust forms. Then transfer the roast to a paper towel to drain any excess fat.
Place the roast in the center of a large roasting pan or cast-iron skillet.
Arrange the quartered potatoes, turnips, onion pieces, and carrot pieces around the roast in the pan.
Pour the low-sodium tomato juice evenly over the roast and vegetables.
Cover the pan tightly with a lid or aluminum foil and place it in the preheated oven.
Bake for approximately 1 hour, until the potatoes are tender when pierced with a fork and the beef reaches a safe internal temperature of 145°F for medium-rare, or adjust for your preferred doneness.
Remove the pan from the oven and let it rest for a few minutes. If desired, cut the roast into 1-inch chunks.
Gently mix the meat and vegetables together, and serve hot, spooning some of the pan juices over each portion.
Comments
This is a solid weeknight braise that hits every mark for a Charlotte kitchen. All nine ingredients are staples at any Harris Teeter, Food Lion, or Kroger—beef round is inexpensive, potatoes and carrots cost pennies, and tomato juice handles the braising liquid cleanly without a specialty stop. The 90-minute stated time is honest for actual table time once you account for 15 minutes of chopping and browning, though a busy cook should know the oven does most of the work unattended. A pot roast with root vegetables reheats beautifully in a 325-degree oven or stovetop, making it excellent for a Monday dinner that still has Tuesday lunch built in. The only reason this lands at 4 rather than higher is that it is entirely generic—no Southern inflection, no North Carolina bounce—which makes it competent but not memorable for a reader in the region.
Sign in or create a free account to add your review.
