Pot Roast With Veggies Recipe Recipe

Name: Pot Roast With Veggies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4-5 pound beef rump roast; 2 tbsp. oil; 1 onion, sliced; 1 garlic clove, crushed; 1 teaspoon thyme; 1 teaspoon marjoram; 1 bay leaf, crumbled; 8 whole black peppercorns; 1 teaspoon salt; 1 can beef broth; 12 sm. white onions; 8 carrots, pared & halved; 1 sprig parsley; 3 potatoes, cut up

Servings: persons

4-5 pound beef rump roast
2 tbsp. oil
1 onion, sliced
1 garlic clove, crushed
1 teaspoon thyme
1 teaspoon marjoram
1 bay leaf, crumbled
8 whole black peppercorns
1 teaspoon salt
1 can beef broth
12 sm. white onions
8 carrots, pared & halved
1 sprig parsley
3 potatoes, cut up

1
In oil brown roast with sliced onions.
2
To drippings add in garlic, thyme, marjoram, bay leaf, black peppers and salt; saute/fry 1/2 minute.
3
Add in beef broth.
4
Bring to boiling.
5
Reduce heat to simmer, covered 2 1/2 hrs.
6
Turn meat occasionally.
7
Add in onions, carrots, parsley and potatoes and simmer, covered 30 min or possibly till veggies are tender.

693

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: 4-5 pound beef rump roast, 2 tbsp. oil, 1 onion, sliced, 1 garlic clove, crushed, and more.

Yes, Pot Roast With Veggies Recipe 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 Veggies Recipe

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