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Pot Roast with Vegetables

  Boneless pot roast 4 Pound (1 In Number)
  Vegetable oil 3 Tablespoon
  Dry white wine 1 1⁄2 Cup (24 tbs)
  Water 1 Cup (16 tbs)
  Bay leaf 1
  Fresh parsley sprigs 5 Large
  Dried thyme leaves 1 1⁄2 Teaspoon
  Carrots 12 Small, peeled
  Potatoes 12 Small, peeled around middle
  Onions 12 Small, peeled
  Frozen whole green beans 10 Ounce (1 Package)
  All purpose flour 6 Tablespoon (1/4 Cup Plus 2 Tablespoon)
  Water 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste

1) In a large Dutch oven add oil and brown roast on all sides.
2) Sprinkle salt and pepper on top.
3) Add to it wine and 1 cup water and boil. Take off from heat.
4) In a cheesecloth bag place bay leaf, parsley, and thyme and tie.
5) Keep it in the Dutch oven with beef.
6) Bake covered at 325° for 1 1/2 hours.
7) Stir in carrots and bake covered for 30 minutes.
8) Mix potatoes and onions to it and cook further covered for 1 hour.
9) Remove from oven and keep aside warm.
10) Follow package directions to cook green beans. Strain and keep aside.
11) Place roast and vegetables on a large serving platter.
12) Reserve 2 3/4 cups drippings in Dutch oven.
13) Add green peas on platter beside roast.
14) Mix flour and 1/2 cup water to form a paste.
15) Stir flour mixture into pan drippings and stirring constantly till thick.

16) Serve the gravy with roast.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4795 Calories from Fat 793

% Daily Value*

Total Fat 89 g137.5%

Saturated Fat 17.1 g85.4%

Trans Fat 0 g

Cholesterol 63.9 mg21.3%

Sodium 6937.8 mg289.1%

Total Carbohydrates 800 g266.5%

Dietary Fiber 110 g440.1%

Sugars 133.9 g

Protein 184 g368.4%

Vitamin A 2406.1% Vitamin C 932.7%

Calcium 119.6% Iron 279.3%

*Based on a 2000 Calorie diet

Pot Roast With Vegetables Recipe