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Beef Pot Roast with Vegetables

Diet.Chef's picture
Ingredients
  Pot roast 3 Pound (arm, blade, chuck or rump)
  Oil/Shortening 1 Tablespoon
  Water 2 1⁄2 Cup (40 tbs)
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Bay leaf 1
  Onions 4 Medium, sliced
  Celery stalks 3 , cut into pieces
  Carrots 4 Medium, cut into pieces
  Potatoes 4 Medium, peeled and cut in half
Directions

Brown pot-roast on both sides in oil in heavy fry pan or Dutch oven for about 15 minutes.
Add water, salt, pepper, bay leaf, 1 onion and 1 stalk celery.
Cover tightly and simmer 2 to 2 1/2 hours until meat is tender.
Add remaining vegetables; simmer 45 to 60 minutes until tender.
Remove meat and vegetables to heated platter.
Serve with juices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Beef
Preparation Time: 
10 Minutes
Cook Time: 
210 Minutes
Ready In: 
220 Minutes
Servings: 
8

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 555 Calories from Fat 295

% Daily Value*

Total Fat 33 g50.4%

Saturated Fat 12.7 g63.3%

Trans Fat 0 g

Cholesterol 112.3 mg37.4%

Sodium 633.7 mg26.4%

Total Carbohydrates 29 g9.7%

Dietary Fiber 4.8 g19.1%

Sugars 6.8 g

Protein 36 g72%

Vitamin A 103.5% Vitamin C 45%

Calcium 8% Iron 21.7%

*Based on a 2000 Calorie diet

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Beef Pot Roast With Vegetables Recipe