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Swanson Savory Pot Roast With Harvest Vegetables

21st.Century.Chef's picture
Ingredients
  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)
Directions

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
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Beef
Preparation Time: 
20 Minutes
Cook Time: 
135 Minutes
Ready In: 
0 Minutes
Servings: 
6

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