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Pot Roast with Vegetables

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Ingredients
  Beef round roast 4 Pound (Bottom Round)
  Instant meat tenderizer 2 Teaspoon
  Flour 2 Tablespoon
  Seasoned salt To Taste
  Pepper seasoning To Taste
  Butter/Margarine 2 Tablespoon
  Potatoes 8 Small, pared
  Carrots 6 , scraped, halved crosswise
  Onions 10 Small, peeled
Directions

About 3 hours before serving: Sprinkle roast with meat tenderizer as label directs; sprinkle lightly with flour, seasoned salt and seasoned pepper.
In Dutch oven, in hot butter, brown roast on all sides.
Add 2 cups water; simmer, covered, 2 1/2 to 3 hours or until tender.
Meanwhile, prepare potatoes, carrots and onions.
About 1 hour before roast is done, add vegetables.
Continue simmering, covered, until meat is done, vegetables tender-crisp.
Remove meat and vegetables; thicken gravy.
Serve meat on heated platter, surrounded by vegetables; pass gravy.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Vegetable
Interest: 
Party, Healthy
Cook Time: 
10 Minutes
Servings: 
4

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3.975
Average: 4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 460 Calories from Fat 61

% Daily Value*

Total Fat 7 g10.7%

Saturated Fat 4.1 g20.5%

Trans Fat 0 g

Cholesterol 16.1 mg5.4%

Sodium 529.8 mg22.1%

Total Carbohydrates 95 g31.7%

Dietary Fiber 14.1 g56.5%

Sugars 19.6 g

Protein 11 g21.3%

Vitamin A 309.7% Vitamin C 137.6%

Calcium 13.8% Iron 19.4%

*Based on a 2000 Calorie diet

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Pot Roast With Vegetables Recipe