Pot Roast Casserole

chefs-mate chefs-mate 0 Comments
Servings: 10 Difficulty: Intermediate
Jump To Recipe Print Recipe
Tender beef slow-cooked with barley and root vegetables in a rich, savory gravy.
Pot Roast Casserole recipe image

This hearty Pot Roast Casserole is the ultimate comfort food, combining tender chunks of beef round roast with earthy barley and crisp-tender vegetables. The secret lies in the beef barley soup mix, which creates a deeply flavorful, thickened gravy that coats every bite. As the roast simmers, it becomes fork-tender, absorbing the savory notes of the broth. Root vegetables like rutabaga and carrots add natural sweetness and texture, while green beans provide a fresh finish. Perfect for cold evenings or busy weeknights, this one-pot meal requires minimal active prep but delivers maximum satisfaction. Serve it family-style for a warm, home-cooked dinner that everyone will love. It’s a classic, satisfying dish that brings everyone together around the table.

Pot Roast Casserole recipe image
Print Recipe

Pot Roast Casserole

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 10 Calories: 639.5

Description

This hearty Pot Roast Casserole is the ultimate comfort food, combining tender chunks of beef round roast with earthy barley and crisp-tender vegetables. The secret lies in the beef barley soup mix, which creates a deeply flavorful, thickened gravy that coats every bite. As the roast simmers, it becomes fork-tender, absorbing the savory notes of the broth. Root vegetables like rutabaga and carrots add natural sweetness and texture, while green beans provide a fresh finish. Perfect for cold evenings or busy weeknights, this one-pot meal requires minimal active prep but delivers maximum satisfaction. Serve it family-style for a warm, home-cooked dinner that everyone will love. It&# 226;ÂÂs a classic, satisfying dish that brings everyone together around the table.

Ingredients

Directions

  1. Preheat oven to 325ðF (165ðC).
  2. In a large Dutch oven over medium-high heat, brown the beef roast on all sides until golden.
  3. Add the beef barley soup mix and 5 1/2 cups of water to the pot.
  4. Bring the liquid to a boil, then cover the Dutch oven.
  5. Transfer to the oven and bake for 1 1/2 hours.
  6. Meanwhile, peel and cut the rutabaga into 1 1/2-inch chunks and quarter the carrots lengthwise.
  7. Trim the ends from the green beans.
  8. Remove the roast from the oven. Carefully remove about 2 cups of the soup mixture (liquid and barley) and place in a blender.
  9. Blend the mixture until smooth, then stir it back into the Dutch oven to thicken the gravy.
  10. Add the rutabaga and carrots to the pot. Cover and return to the oven to bake for 1 hour.
  11. Add the green beans to the pot. Cover and bake for an additional 30 minutes, or until the beef is fork-tender and vegetables are cooked.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 639.5kcal
% Daily Value *
Total Fat 34.5g54%
Saturated Fat 11.7g59%
Cholesterol 123.9mg42%
Sodium 969.4mg41%
Total Carbohydrate 33.5g12%
Dietary Fiber 2.1g9%
Sugars 14.2g
Protein 43.5g87%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the beef roast is patted dry before browning to achieve a good sear.

When blending the soup mixture, be careful not to fill the blender more than halfway to allow for expansion. Let it cool slightly before blending for safety.

If rutabaga is unavailable, you can substitute with additional carrots or parsnips.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stovetop or in the oven.

Keywords: beef, pot roast, casserole, barley, root vegetables, comfort food, slow cooked, family dinner, hearty, comforting, winter meal, one pot
Recipe Card powered by WP Delicious