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Pot Roast with Root Vegetables

Heart.Foods's picture
  Boneless beef roast 3 Pound (1 Eye Of Round)
  Vegetable cooking spray 1
  Garlic 2 Clove (10 gm), minced
  Salt 1 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
  No salt beef broth 1 Cup (16 tbs), undiluted
  Carrots 8 Medium, scraped and cut in half crosswise
  Parsnips 8 Medium, scraped and cut in half crosswise
  Turnips 4 Medium, quartered
  Onion 1 Large, cut into wedges
  Non fat sour cream 1 Cup (16 tbs)
  Prepared horseradish 2 Tablespoon

Trim fat from roast.
Coat a Dutch oven with cooking spray; place over medium-high heat until hot.
Add meat, and cook until browned on all sides; sprinkle with garlic, salt, and pepper.
Pour broth over meat; bring to a boil.
Cover, reduce heat, and simmer 1 hour and 45 minutes.
Add carrot and next 3 ingredients; bring to a boil.
Cover, reduce heat, and simmer 45 minutes or until meat and vegetables are tender.
Combine sour cream and horseradish; set aside.
Transfer meat to a serving platter.
Arrange vegetables around roast.
Let meat stand 10 minutes before slicing.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.5 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3745 Calories from Fat 1262

% Daily Value*

Total Fat 139 g214.2%

Saturated Fat 55.1 g275.3%

Trans Fat 0 g

Cholesterol 680.9 mg227%

Sodium 5759.4 mg240%

Total Carbohydrates 303 g101%

Dietary Fiber 68.8 g275.3%

Sugars 96.7 g

Protein 301 g601%

Vitamin A 1642.6% Vitamin C 502.5%

Calcium 100.4% Iron 118.5%

*Based on a 2000 Calorie diet

Pot Roast With Root Vegetables Recipe