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Traditional Pot Roast - Jet Stream Oven

2 to 3 pound beef chuck or blade roast
3/4 tsp salt
3/4 tsp pepper
2 tsp vegetable oil
3 medium baking potatoes, cut and halved, lengthwise
6 medium carrots, cut and halves, lengthwise
1 large onion, sliced
8ounce can tomato sauce
1/2 cup water
1/4 cup flour
2 tsp Worcestershire® Sauce

Assemble NESCO®/American Harvest® Jet-Stream Oven® with one Expander Ring. Pierce roast with fork and sprinkle with salt and pepper.

Heat oil in large skillet over medium heat. Add roast and brown on both sides. Place roast in roasting bag; add potatoes, carrots and onion. Place tomato sauce, water, flour and Worcestershire® sauce in jar with tight-fitting lid; shake well. Pour mixture over roast. Tie bag shut and cut slits on top.

Place roast on inverted rack and cook at 375º F on LOW fan speed for 1 hour 10 minutes to 1 hour 45 minutes.

Slice roast across grain and serve with vegetables and gravy.

Serves 6 to 9

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