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: 4 to 5 lb. boneless beef chuck roast; 1 tsp. salt; 1/2 tsp. pepper; 2 Tbsp. vegetable oil; 4 onions, sliced thin; 1 (16 oz.) can tomatoes in puree; 8 small all-purpose potatoes, scrubbed and quartered; 8 medium carrots, pared and cut into 1-inch pieces; 2 Tbsp. all-purpose flour; 2 Tbsp. water

Servings: persons

4 to 5 lb. boneless beef chuck roast
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. vegetable oil
4 onions, sliced thin
1 (16 oz.) can tomatoes in puree
8 small all-purpose potatoes, scrubbed and quartered
8 medium carrots, pared and cut into 1-inch pieces
2 Tbsp. all-purpose flour
2 Tbsp. water

1
Season the meat with salt and pepper.
2
Heat oil in Dutch oven or roaster pan; brown meat.
3
Add the onions and puree.
4
Reduce the heat to low; cover and simmer for 2 hours.
5
Add potatoes and carrots; cover and simmer for 30 to 45 minutes, until vegetables are soft.
6
Remove meat and vegetables to serving platter.
7
In small bowl, combine flour with water; stir into pan liquid.
8
Cook for 2 minutes, until gravy is thickened, stirring constantly.
9
To serve, put gravy over sliced meat and vegetables.

546

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 10 ingredients. The key ingredients include: 4 to 5 lb. boneless beef chuck roast, 1 tsp. salt, 1/2 tsp. pepper, 2 Tbsp. vegetable oil, 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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