Special Vegetable Pot Roast Recipe

Name: Special Vegetable Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. good salad oil; 1/2 green pepper; 3 tomatoes; 2 stalks celery; 2 or more carrots; salt and pepper to taste; 3 lb. beef pot roast; 2 medium onions; 1 clove garlic; 2 small white turnips; few sprigs parsley; dash of cayenne

Servings: persons

1 Tbsp. good salad oil
1/2 green pepper
3 tomatoes
2 stalks celery
2 or more carrots
salt and pepper to taste
3 lb. beef pot roast
2 medium onions
1 clove garlic
2 small white turnips
few sprigs parsley
dash of cayenne

1
Heat salad oil in Dutch oven or heavy kettle with a tight fitting lid.
2
Brown the beef quickly on all sides and sprinkle with salt, pepper and cayenne.
3
Chop all vegetables in small pieces (not through grinder, please).
4
Add the chopped vegetables to meat and cook over very low heat with tight cover for 2 1/2 hours or until beef is tender when pierced with a fork.
5
Serves 6. Good with unthickened vegetable meat gravy over it.
6
Also, good cold.

947

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 12 ingredients. The key ingredients include: 1 Tbsp. good salad oil, 1/2 green pepper, 3 tomatoes, 2 stalks celery, and more.

Yes, Special Vegetable Pot Roast 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.

Special Vegetable Pot Roast

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