Pot Roast for Bianca – a delicious recipe with tiny peas, baby carrots, onion, water, olive oil, butter. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
preheat oven to 300.
2
season w/ salt and pepper, then sear all sides of roast cubes in olive oil, then put in baking dish or pan and set to side.
3
add butter to pan used for searing meat, then add vegetables and rosemary, saute until onions are almost transluscent.
4
pour over meat and cover with tin foil(be sure to use a fork to put holes in foil for ventilation).
5
cook for 3 hrs, there is no need to stir just let it cook.
6
transfer meat and veggies to another dish
7
pour leftover juice in measuring cup to see how much is there, then put in saucepan.
8
you may need more or less water, you want the total amount of liquid to equal 3 cups, then mix gravy powder in cold water before adding to pan.
9
I made mashed potatoes to go with the roast, and thats it.
579
kcal
Calories
48
g
Fat
31
g
Carbs
8
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 3 -4 lbs roast (cut into 1-inch cubes), 15 ounces of early tiny peas, 2 cups sliced baby carrots (so that the pieces are round chips), 1 small onion (diced), and more.
Yes, Pot Roast for Bianca 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.
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