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Swanson Savory Pot Roast with Harvest Vegetables

  Vegetable oil 2 Tablespoon
  Boneless beef rump roast/Boneless beef bottom round roast 3 Pound
  Seasoned beef broth with onion 14 Ounce
  V8 vegetable juice 3⁄4 Cup (12 tbs) (V8 100% Vegetable Juice)
  Baby carrots 2 Cup (32 tbs) (Use Either Fresh Or Frozen)
  Potatoes 3 Medium, quartered
  Celery stalks 3 , cut into 1 inch pieces
  All purpose flour 2 Tablespoon
  Water 1⁄4 Cup (4 tbs)

HEAT oil in saucepot. Add roast and cook until browned on all sides. Pour off fat.
ADD broth and vegetable juice. Heat to a boil. Cover and cook over low heat 1 hour and 45 minutes.
ADD vegetables. Cover and cook 30 minutes or until vegetables are tender. Remove roast and vegetables and keep warm.
MIX flour and water. Add to saucepot. Cook and stir until mixture boils and thickens. Serve with roast and vegetables.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
135 Minutes
Ready In: 
155 Minutes

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 560 Calories from Fat 248

% Daily Value*

Total Fat 27 g42.1%

Saturated Fat 9.8 g48.9%

Trans Fat 0 g

Cholesterol 110 mg36.7%

Sodium 734.5 mg30.6%

Total Carbohydrates 26 g8.6%

Dietary Fiber 3.9 g15.8%

Sugars 4.4 g

Protein 48 g95.3%

Vitamin A 140% Vitamin C 45.4%

Calcium 4.1% Iron 20%

*Based on a 2000 Calorie diet

Swanson Savory Pot Roast With Harvest Vegetables Recipe