Oven Pot Roast With Vegetables Recipe

Name: Oven Pot Roast With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lb. lean boneless chuck pot roast; 1 c. chopped onion; 1/3 c. flour; 2 Tbsp. honey or corn syrup; 4 sprigs parsley; 8 carrots ,pared; 8 small whole onions, peeled (1 lb.); 2 (10 3/4 oz.) cans condensed beef broth, undiluted; 6 Tbsp. butter; 2 cloves garlic, crushed; 1/4 c. wine vinegar; 2 bay leaves; 1 tsp. whole black pepper; 1 tsp. salt

Servings: persons

5 lb. lean boneless chuck pot roast
1 c. chopped onion
1/3 c. flour
2 Tbsp. honey or corn syrup
4 sprigs parsley
8 carrots ,pared
8 small whole onions, peeled (1 lb.)
2 (10 3/4 oz.) cans condensed beef broth, undiluted
6 Tbsp. butter
2 cloves garlic, crushed
1/4 c. wine vinegar
2 bay leaves
1 tsp. whole black pepper
1 tsp. salt

1
Wipe off roast with damp paper towel.
2
In hot butter in 6-quart Dutch oven, brown roast well, turning on all sides with wooden spoons, over medium heat for about 20 minutes.
3
Remove roast; set aside.
4
Preheat oven to 325u00b0.
5
Add chopped onion and garlic to drippings in Dutch oven.
6
Cook over low heat about 5 minutes, or until tender.
7
Remove from heat; stir in flour until smooth.
8
Add vinegar, honey and broth; stir to mix well.
9
Tie bay leaves, parsley and black pepper in cheesecloth bag.
10
Add to Dutch oven. Bring to boil, covered.
11
Roast 3 to 3 1/2 hours or until meat is fork-tender.
12
Meanwhile, place carrots and onions in 3-quart casserole dish.
13
Add water to measure 1/2 inch.
14
Add 1 teaspoon salt.
15
Bake, covered, in oven along with pot roast, 1 1/2 hours, until fork-tender.
16
Remove cheesecloth bag from oven and discard. Remove pot roast, carrots and onions to heated platter.
17
Serve with sauce from Dutch oven.

410

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 14 ingredients. The key ingredients include: 5 lb. lean boneless chuck pot roast, 1 c. chopped onion, 1/3 c. flour, 2 Tbsp. honey or corn syrup, and more.

Yes, Oven 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.

Oven Pot Roast With Vegetables

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