Herbed Pot Roast With Vegetables Recipe

Name: Herbed Pot Roast With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lb. beef roast (arm, blade, cross rib, boneless chuck or shoulder will do); 1/2 tsp. dried marjoram; 1/4 tsp. dried basil; 1 tsp. salt; 1/4 tsp. pepper; 2 cloves garlic, crushed; 1/4 c. apple cider; 1/4 c. water; 5 medium carrots, 2 inch pieces; 4 medium turnips; 1 onion in fourths; 1 c. celery; 1 bell pepper, 1 inch pieces; 2 Tbsp. chopped fresh parsley

Servings: persons

4 lb. beef roast (arm, blade, cross rib, boneless chuck or shoulder will do)
1/2 tsp. dried marjoram
1/4 tsp. dried basil
1 tsp. salt
1/4 tsp. pepper
2 cloves garlic, crushed
1/4 c. apple cider
1/4 c. water
5 medium carrots, 2 inch pieces
4 medium turnips
1 onion in fourths
1 c. celery
1 bell pepper, 1 inch pieces
2 Tbsp. chopped fresh parsley

1
Trim excess fat from roast if necessary.
2
Rub Dutch oven with fat.
3
Cook beef over medium heat until brown.
4
Sprinkle with herbs; add cider and water.
5
Heat to boiling; reduce heat.
6
Cover and simmer 1 1/2 hours.
7
Add vegetables, parsley and if necessary, 1/4 cup water.
8
Cover and simmer about 45 minutes or until vegetables and beef are tender.

1215

kcal

Calories

Fat

Carbs

120

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 14 ingredients. The key ingredients include: 4 lb. beef roast (arm, blade, cross rib, boneless chuck or shoulder will do), 1/2 tsp. dried marjoram, 1/4 tsp. dried basil, 1 tsp. salt, and more.

Yes, Herbed Pot Roast With Vegetables 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.

Herbed Pot Roast With Vegetables

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