Pot Roast with Root Vegetables

Oxmoor House
12 servings.


+ Add To Shopping List
1 (3-pound) boneless beef eye-of-round roast
Vegetable cooking spray
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup canned no-salt-added beef broth, undiluted
8 medium carrots, scraped and cut in half crosswise
8 medium parsnips, scraped and cut in half crosswise
4 medium turnips, quartered
1 large onion, cut into wedges
1 cup nonfat sour cream
2 tablespoons prepared horseradish
Fresh rosemary sprigs (optional)


Trim fat from roast. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add meat, and cook until browned on all sides; sprinkle with garlic, salt, and pepper. Pour broth over meat; bring to a boil. Cover, reduce heat, and simmer 1 hour and 45 minutes. Add carrot and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until meat and vegetables are tender.

Combine sour cream and horseradish; set aside.

Transfer meat to a serving platter. Arrange vegetables around roast. Let meat stand 10 minutes before slicing. Serve with sour cream mixture. Garnish with rosemary sprigs, if desired.

Created date

August 2009

Nutritional Information

Calories 213
Caloriesfromfat 20 %
Fat 4.7 g
Satfat 1.7 g
Monofat 1.9 g
Polyfat 0.3 g
Protein 28.3 g
Carbohydrate 12.3 g
Fiber 0.0 g
Cholesterol 65 mg
Iron 0.0 mg
Sodium 304 mg
Calcium 0.0 mg