Creamy Tomato Pot Roast Recipe - 4K

LeGourmetTV's picture

May. 09, 2016

This is the pot roast recipe that beats all pot roast recipes! Total time is 5 or so hours but it really only takes 15 minutes to get this in the oven, then you forget about it.


Sweet onion 1 Large , thinly sliced
Carrots 3
Mushrooms 8
Beef broth 1 1/2 Cup (24 tbs)
White wine 1/2 Cup (8 tbs)
Tomato paste 1/4 Cup (4 tbs)
Fresh thyme sprig 6
Garlic cloves 2 , crush
Salt 3/4 Teaspoon
Pepper 1/4 Teaspoon
Marmite/Vegemite 1 Tablespoon
Boneless beef pot roast 2 Pound
35% cream 1/4 Cup (4 tbs)
All purpose flour


Getting Ready

Preheat oven to 325ºF (160ºC) 


In a Dutch oven, combine onion, carrots, mushrooms, broth, wine, tomato paste, thyme, garlic, Marmite, salt, pepper, and beef. 

Cover and cook in the oven until beef is tender, about 4 - 5 hours. 

Remove beef and veggies to a plate, and keep warm. 

Whisk cream with flour. 

Bring cooking liquid to a boil in Dutch oven. 

Gradually whisk cream / flour mixture into Dutch oven. 

Cook on high until thickened, about 5 minutes. 

Spoon over beef at the table.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 1492Calories from Fat 300

 % Daily Value*

Total Fat 34 g52.3%

Saturated Fat 12 g60%

Trans Fat 0 g


Sodium 6400 mg266.67%

Total Carbohydrates 207 g69%

Dietary Fiber 25 g100%

Sugars 47 g

Protein 85 g170%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet