Pot Roast With Vegetables Recipe

Name: Pot Roast With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 to 5 lb.) chuck roast; salt and pepper; all-purpose flour; 3 Tbsp. shortening; 1/4 tsp. thyme or marjoram; 1/2 c. onion, chopped; 1/2 c. water; 8 medium carrots; 8 small onions; 4 medium potatoes, quartered

Servings: persons

1 (4 to 5 lb.) chuck roast
salt and pepper
all-purpose flour
3 Tbsp. shortening
1/4 tsp. thyme or marjoram
1/2 c. onion, chopped
1/2 c. water
8 medium carrots
8 small onions
4 medium potatoes, quartered

1
Sprinkle roast with salt and pepper and roll in flour.
2
Melt shortening in heavy skillet and brown roast slowly and thoroughly. Sprinkle meat with thyme or marjoram and chopped onion.
3
Add water; cover tightly and cook slowly over low heat for 2 1/2 hours or until tender.
4
Turn meat 2 or 3 times during cooking.
5
Add vegetables.
6
Cover and cook until meat and vegetables are tender, about 20 minutes.
7
To make gravy, thicken juices with flour and water paste.

188

kcal

Calories

Carbs

Protein

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 10 ingredients. The key ingredients include: 1 (4 to 5 lb.) chuck roast, salt and pepper, all-purpose flour, 3 Tbsp. shortening, and more.

Yes, 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.

Pot Roast With Vegetables

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