Cross Rib Pot Roast & Veggies Recipe

Name: Cross Rib Pot Roast & Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs cross-rib roasts or 3 lbs blade roast, boneless; 3 garlic cloves, slivered; salt and pepper; 1 tablespoon flour; 2 tablespoons lite olive oil; 2 large onions, coarsely chopped; 3 carrots, coarsely chopped; 2 stalks celery, chopped; 1 teaspoon thyme; 1 bay leaf; 1 1 cup tomato juice or 1 cup red wine; 1 cup canned tomato, drained and chopped; 1 tablespoon fresh parsley, chopped; 1 teaspoon dried oregano; 1 teaspoon dried basil

Servings: persons

3 lbs cross-rib roasts or 3 lbs blade roast, boneless
3 garlic cloves, slivered
salt and pepper
1 tablespoon flour
2 tablespoons lite olive oil
2 large onions, coarsely chopped
3 carrots, coarsely chopped
2 stalks celery, chopped
1 teaspoon thyme
1 bay leaf
1 1 cup tomato juice or 1 cup red wine
1 cup canned tomato, drained and chopped
1 tablespoon fresh parsley, chopped
1 teaspoon dried oregano
1 teaspoon dried basil

1
Make small cuts in the roast and insert the slivers of garlic.
2
Rub the meat with salt and pepper.
3
In a Dutch oven over high heat sear the roast on all sides browning well about 7 minutes.
4
Add onions, carrots, celery, thyme, bay leaf, and stock.
5
Cover tightly, lower heat and simmer for about 1 1/2 hrs, Turn the beef occasionally.
6
Stir in the tomatoes, parsley, oregano, and basil.
7
Simmer for about an hour or until the beef is tender, discard bay leaf.
8
Slice and serve with veggies and sauce.

272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 lbs cross-rib roasts or 3 lbs blade roast, boneless, 3 garlic cloves, slivered, salt and pepper, 1 tablespoon flour, and more.

Yes, Cross Rib Pot Roast & Veggies falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cross Rib Pot Roast & Veggies

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