Deep Covered Baker Pot Roast

Back in March, I bought the Pampered Chef Deep Covered Baker off of a local sell site. It was brand new and MUCH cheaper than if I got it from Pampered Chef. Score for the discount shopper!

Deep Covered Baker Pot Roast Recipe - Doyle Dispatch

Then I got pregnant and had the dreaded morning all-day sickness.

Then, this summer, I got over the nausea and could cook again. So, I pulled out my DCB and decided to make my first meal in it: pot roast.

Are you ready for how easy it was? Get ready! No really, you may want to sit down for this. And then rush out to get the ingredients to make this yourself.

1. If it is the first time you are using the DCB, just wipe some olive oil on the inside of it to season it. Then you are good to go!

2. Add the ingredients to your DCB. I used a shoulder cut of beef, cream of onion soup, chopped celery, carrots, salt, and pepper.

Deep Covered Baker Pot Roast Recipe - Doyle Dispatch


3. Cover and cook at 325 degrees for 2 hours. We checked the temperature with a meat thermometer to make sure it was done enough.
Deep Covered Baker Pot Roast Recipe - Doyle Dispatch


4. We served it over a bed of rice pilaf to add some more flavor, although that was totally unnecessary. It had so much flavor on its own. Deep Covered Baker Pot Roast Recipe - Doyle Dispatch


If you are looking for other recipes, check out my list of recipes. You can also check out my Deep Covered Baker Pinterest Board.



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  1. My mouth is watering…..I wish I could make this RIGHT NOW!

  2. I totally understand. I was sick all day this summer too. I was pregnant but lost the baby. The dish looks amazing. Now I want some! I am stopping by today from Made U Look blog hop. I look forward to your visit at

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