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Old Fashioned Pot Roast Recipe from Hollywood & Vine


5 lbs Top or Bottom Round Roast  
1 stalk celery diced   
2 each onion diced
3 each carrots peeled and diced
7 ½ cups beef bouillon 
2 cloves garlic minced
¼ cup olive oil
To taste salt and pepper 


Preheat oven to 350 degrees.  Heat the oil in a large pan over medium-high heat.  Brown the meat on all sides and remove the meat to a roasting pan.  Sauté the cut vegetables until golden brown and add to the roasting pan.  Pour the beef bouillon into the pan to lift off all of the carmelized vegetables and beef.  Pour liquid over the roast and cover.  Cook 30-45 minutes per pound.  Remove from oven and let rest for 15 minutes.  Serve with your favorite starch and enjoy.



½ lb butter 
¾ cup finely chopped onion     
½ cup finely chopped celery
½ cup finely chopped carrot    
2 tsp salt 
1 tsp pepper   
4 cups brown stock (bouillon)
1 cup all purpose flour
Bouquet garni (10 springs fresh parsley, 2 bay leaves, 3 sprigs fresh thyme tied together)             


In a small heavy-based saucepan, melt butter.  Add chopped vegetables and bouquet garni.  Sauté gently, stirring often, 5-6 minutes until vegetables begin to brown.  Add salt and pepper.  Stir in flour.  Cook, stirring 5-6 minutes.  Warm stock in a separate saucepan, then add to vegetable.  Stir constantly over medium heat until sauce boils.  When thick simmer 5 minutes.  Remove bouquet garni and strain.  Makes 4 cups.

For pot roast – blanch 1 cup of onion, celery and carrot ¾ to 1-inch dice and add to sauce.



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