Skillet Pot Roast with Vegetables Recipe

Name: Skillet Pot Roast with Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds beef roast, pot roast up to 4 pounds; 2 tablespoons lard; 1 x salt; 1 x black pepper; 2 x onion salt; 1/2 cup water; 1 pound new potatoes small with skin on; 1/2 pounds carrots 2 per person; 3/4 pound green beans; 1 x zucchini or other summer squash, one small per person; 1/2 pounds white onion small

Servings: persons

3 pounds beef roast, pot roast up to 4 pounds
2 tablespoons lard
1 x salt
1 x black pepper
2 x onion salt
1/2 cup water
1 pound new potatoes small with skin on
1/2 pounds carrots 2 per person
3/4 pound green beans
1 x zucchini or other summer squash, one small per person
1/2 pounds white onion small

1
In a deep 12-inch skillet brown meat on all sides in hot fat.
2
Sprinkle with salt, pepper, and onion salt.
3
Add water, cover tightly, and simmer about 2 1/2 hours, adding more water if necessary.
4
Add potatoes and carrots, 2 of each per serving.
5
Cook for 30 minutes.
6
Add green beans, squash, and those cute mini onions.
7
Cover; simmer about 30 minutes.
8
Some meat will be left over for another meal.

1042

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: 3 pounds beef roast, pot roast up to 4 pounds, 2 tablespoons lard, 1 x salt, 1 x black pepper, and more.

Yes, Skillet 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.

Skillet Pot Roast with Vegetables

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