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Bob Evans Copycat Pot Roast Recipe

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Description

This easy and delicious pot roast recipe is a copycat of the classic Bob Evans recipe, and it will make a great addition to your weekly meals. It’s full of flavor and is sure to be a hit with the entire family! The pot roast is made with beef chuck, carrots, potatoes, onion, and garlic, and it’s cooked in a flavorful broth of beef stock, Worcestershire sauce, and tomato paste. This recipe is sure to become a family favorite and is perfect for Sunday dinners or weeknight meals.

Prep Time

The prep time for this recipe is about 10 minutes. This includes cutting and dicing the vegetables, preparing the beef chuck, and measuring out the liquids and seasonings. Once your ingredients are prepped and ready to go, the cooking time is relatively short.

Cook Time

The cook time for this recipe is about 4 hours. This includes the time it takes to brown the beef and vegetables, as well as the time it takes to simmer the pot roast in the broth. The time can vary slightly depending on the size and shape of your pot roast, so keep an eye on it to ensure it doesn’t overcook.

Ingredients

  • 2-3 pounds beef chuck
  • 2 carrots, cut into 1-inch chunks
  • 2 potatoes, cut into 1-inch chunks
  • 1 onion, cut into wedges
  • 4 cloves garlic, minced
  • 2 cups beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • Salt and pepper, to taste
  • 2 tablespoons olive oil

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.

2. Heat the olive oil in a large oven-safe Dutch oven over medium-high heat. Add the beef chuck to the pot and season with salt and pepper. Brown the beef on all sides, about 5 minutes.

3. Add the carrots, potatoes, onion, and garlic to the pot. Cook, stirring occasionally, until the vegetables are lightly browned, about 5 minutes.

4. Add the beef stock, Worcestershire sauce, and tomato paste to the pot. Stir to combine and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, for 3 hours.

5. Transfer the pot to the preheated oven. Cover the pot and cook for 1 hour, or until the beef and vegetables are tender.

6. Serve the pot roast with mashed potatoes or egg noodles. Enjoy!

Equipment

You will need a large oven-safe Dutch oven for this recipe. You will also need a cutting board, knife, measuring cups and spoons, and a wooden spoon for stirring.

Notes

The cooking time can vary slightly depending on the size and shape of your pot roast, so keep an eye on it while it’s cooking. You can also adjust the seasonings to your preference.

Nutrition: Per Serving

Calories: 400 | Protein: 25g | Fat: 20g | Carbs: 19g | Sodium: 420mg

Recipe Tips

For best results, use a high-quality beef chuck. You can also use beef broth instead of beef stock if desired. If you don’t have an oven-safe Dutch oven, you can transfer the pot roast to a baking dish before transferring to the oven. This recipe can also be made in the slow cooker for an easy weeknight meal.


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