This Sloppy Joe Pot Roast transforms a humble round tip roast into a tender, flavorful centerpiece by slow-cooking it in a rich, tangy tomato sauce. Inspired by classic Sloppy Joe flavors, the meat absorbs the savory spices while becoming fork-tender. The addition of hearty potatoes, carrots, and zucchini creates a complete one-pot meal that is both comforting and satisfying. Perfect for busy weeknights or family gatherings, this dish offers a rustic, home-style appeal. The combination of slow-braised beef and softened vegetables in a thickened gravy makes it an ideal candidate for leftovers, as the flavors meld and improve over time. Serve with crusty bread to soak up the delicious sauce.
Sloppy Joe Pot Roast
Description
This Sloppy Joe Pot Roast transforms a humble round tip roast into a tender, flavorful centerpiece by slow-cooking it in a rich, tangy tomato sauce. Inspired by classic Sloppy Joe flavors, the meat absorbs the savory spices while becoming fork-tender. The addition of hearty potatoes, carrots, and zucchini creates a complete one-pot meal that is both comforting and satisfying. Perfect for busy weeknights or family gatherings, this dish offers a rustic, home-style appeal. The combination of slow-braised beef and softened vegetables in a thickened gravy makes it an ideal candidate for leftovers, as the flavors meld and improve over time. Serve with crusty bread to soak up the delicious sauce.Ingredients
Directions
-
Preheat oven to 325F (165C).
-
Pat the beef roast dry with paper towels and season generously with salt and pepper.
-
Heat cooking fat in a large Dutch oven or heavy-bottomed pot with a tight-fitting lid over medium-high heat.
-
Brown the roast on all sides until golden brown, then remove from the pot and set aside.
-
Pour off excess fat drippings, leaving about 1 tablespoon in the pot.
-
Add tomato sauce, water, and Sloppy Joe seasoning mix to the pot, stirring to combine.
-
Return the meat to the pot, ensuring it is partially submerged in the liquid.
-
Cover the pot and place in the preheated oven. Alternatively, you can simmer on the stovetop over low heat.
-
Cook for 3 hours, turning the meat once halfway through the cooking time to ensure even browning and flavor distribution.
-
After 3 hours, add the quartered potatoes and sliced carrots to the pot.
-
Cover and continue cooking for 35 minutes.
-
Add the sliced zucchini to the pot, cover, and cook for the final 15 minutes until all vegetables are tender.
-
Remove the roast from the pot and keep warm.
-
Skim any excess fat from the surface of the sauce.
-
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
-
Slice the roast and serve with the vegetables and sauce.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1135.4kcal
- % Daily Value *
- Total Fat 68.1g105%
- Saturated Fat 27.2g136%
- Cholesterol 354.1mg119%
- Sodium 326.9mg14%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 118.0g236%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
