Pot Roast Recipe – Eats Now

Name: Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 beef marrow bone (optional); 3 lbs (1 1/2 kg) beefbrisket, breast, or flank; Salt and pepper; 1 small celery root, peeled and cut in 4; 1 parsnip; 1 turnip; 2 small leeks; 2 small onions; 2 carrots; 2 celery stalks with leaves; 3 bay leaves

Servings: persons

1 beef marrow bone (optional)
3 lbs (1 1/2 kg) beefbrisket, breast, or flank
Salt and pepper
1 small celery root, peeled and cut in 4
1 parsnip
1 turnip
2 small leeks
2 small onions
2 carrots
2 celery stalks with leaves
3 bay leaves

1
In a large pot, blanch the marrow bone (if using) in boiling water for a few minutes.
2
Throw out the water.
3
Bring plenty of fresh water to the boil in the pot.
4
Put in the bone and the meat, whole, on top.
5
Bring to the boil again, remove the scum, and add the rest of the ingredients, also whole.
6
Barely simmer for at least 3 1/2 hours, keeping the meat covered with water.
7
Remove as much of the fat as possible from the surface with a spoon, and mop up what is left by trailing a rolled-up paper towel over the surface.

956

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 11 ingredients. The key ingredients include: 1 beef marrow bone (optional), 3 lbs (1 1/2 kg) beefbrisket, breast, or flank, Salt and pepper, 1 small celery root, peeled and cut in 4, and more.

Yes, Pot Roast 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.

Pot Roast

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