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Zesty Pot Roast

southern.chef's picture
Zesty pot roast prepared with a boneless chuck roast and vegetables. Filling and hearty the zesty pot roast is marinated and cooked in the dutch oven with beef broth for flavor. Served over rice, it makes a wholesome home meal.
  Italian salad dressing 8 Ounce
  Boneless chuck roast 4 Pound
  Canned beef broth 10 1⁄2 Ounce, undiluted (1 Can)
  Water 1 Cup (16 tbs)
  Carrots 6 , cut into 1 1/2 inch pieces
  Frozen cut green beans 10 Ounce (1 Package)
  All purpose flour 1 Cup (16 tbs)

Pour dressing over roast in a shallow dish; cover and refrigerate 8 hours, turning occasionally.
Remove roast from marinade, reserving marinade.
Place roast in a Dutch oven; add beef broth and water.
Cover and simmer 2 hours.
Add carrots, and cook 5 minutes.
Add green beans and reserved marinade, and cook for 20 to 25 minutes.
Remove roast and vegetables to a platter; keep warm.
Measure liquid, and return to Dutch oven.
Combine 1 tablespoon flour for every 1 cup liquid, and 2 tablespoons water; stir well.
Stir flour mixture into liquid in Dutch oven.
Cook over medium heat, stirring constantly, until thick and bubbly.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4989 Calories from Fat 1888

% Daily Value*

Total Fat 211 g324.8%

Saturated Fat 10.8 g54%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4976.5 mg207.4%

Total Carbohydrates 220 g73.2%

Dietary Fiber 20.5 g82%

Sugars 43.4 g

Protein 520 g1040%

Vitamin A 1231.3% Vitamin C 56.6%

Calcium 31.1% Iron 55.4%

*Based on a 2000 Calorie diet

Zesty Pot Roast Recipe