Classic Pot Roast with Winter Veggies

Photo: AymelaCakes

Why it's healthier Hearty, vitamin-rich winter veggies such as squash, parsnips and sweet potatoes make this dish extra-filling. Slow-cooking the beef brings out the tenderness and uses just a tablespoon of oil.

Yield: 8 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


Ingredients

  • 3 pound(s) boneless beef bottom round roast
  • Salt
  • Ground black pepper
  • 1 tablespoon(s) vegetable oil
  • 1 can(s) reduced-sodium beef broth
  • 1/2 cup(s) dry red wine
  • 1/2 cup(s) onion coarsely chopped
  • 1/2 teaspoon(s) dried marjoram crushed
  • 1/2 teaspoon(s) dried thyme crushed
  • 2 clove(s) garlic minced
  • 1 1/4 cup(s) winter squash peeled and cubed
  • 1 1/4 cup(s) parsnips peeled and cubed
  • 1 1/4 cup(s) sweet potatoes peeled and cubed
  • 2 tablespoon(s) cold water
  • 1 tablespoon(s) cornstarch

Preparation

  1. ONE - Preheat oven to 325 degrees F. Trim fat from meat. Sprinkle meat lightly with salt and pepper. In a 4- to 6-quart Dutch oven, brown meat on all sides in hot oil for 5 minutes, turning to brown evenly. Drain off fat. Carefully pour broth over meat. Add wine, if using. Add onion, marjoram, thyme and garlic. Bake, covered, for 2 hours.

  2. TWO - Add vegetables. Cover and bake for 30 to 40 minutes more or until tender. Transfer meat and vegetables to a serving platter; reserve cooking liquid in Dutch oven. Cover platter with foil to keep warm.

  3. THREE - For the gravy, strain juices into a glass measuring cup. Skim fat from juices; return 1-1/4 cups of the juices to Dutch oven. (Discard remaining juices.) In a small bowl stir together the cold water and cornstarch. Stir into juices in Dutch oven. Cook and stir until thickened. Cook and stir for 2 minutes more. Season to taste with additional salt and pepper. Slice meat. Spoon some of the gravy over meat and vegetables. Pass remaining gravy.

  4. Nutrition Facts per serving: 212 cal., 7 g total fat (2 g sat. fat), 75 mg chol., 307 mg sodium, 11 g carb., 2 g dietary fiber, 25 g protein. Exchanges: 1 starch, 1 lean meat, 1 fat, 1 carb choice.
January 2012

This recipe is a personal recipe added by AymelaCakes and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Classic Pot Roast with Winter Veggies Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy