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Skillet Pot Roast With Vegetables

chef.tim.lee's picture
  Beef roast 4 Pound (For Pot Roast)
  Fat 2 Tablespoon
  Onion 1 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Unpeeled new potatoes 1 Small
  Carrots 2
  Whole green beans 3⁄4 Pound
  Summer squash/Zucchini 1
  White onions 2 Small
  Salt To Taste
  Pepper To Taste

In 12-inch skillet brown meat on all sides in hot fat.
Sprinkle with salt, pepper, and onion salt.
Add water, cover tightly, and simmer for about 2 1/2 hours, adding more water if necessary.
Add potatoes and carrots, 2 of each per serving.
Cook for 30 minutes.
Add green beans, squash, and small onions.
For each serving, allow 1 small squash and 2 onions.
Cover; simmer for about 30 minutes.
Makes 4 servings.
Some meat will be left over for another meal.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish
Preparation Time: 
30 Minutes
Cook Time: 
280 Minutes
Ready In: 
310 Minutes

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Your rating: None
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1151 Calories from Fat 244

% Daily Value*

Total Fat 27 g41.9%

Saturated Fat 8.7 g43.7%

Trans Fat 0 g

Cholesterol 395.7 mg131.9%

Sodium 490.9 mg20.5%

Total Carbohydrates 63 g21.2%

Dietary Fiber 20.5 g81.9%

Sugars 35.9 g

Protein 166 g332.2%

Vitamin A 156.9% Vitamin C 403.4%

Calcium 23.5% Iron 28.1%

*Based on a 2000 Calorie diet


Skillet Pot Roast With Vegetables Recipe