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Rating: 4.5 stars
18 Ratings
  • 5 star values: 14
  • 4 star values: 2
  • 3 star values: 2
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While this traditional pot roast bakes with carrot, onion, and potato it creates a rich, thick broth that you'll want to spoon over mashed potatoes.

Recipe by Cooking Light August 2002

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
10 servings (serving size: 3 ounces beef and about 1/2 cup vegetables)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300°.

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  • Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle roast with salt and pepper. Add roast to pan, browning on all sides (about 8 minutes). Remove from pan. Add onion to pan; sauté 8 minutes or until browned. Return roast to pan. Combine broth, ketchup, and Worcestershire; pour over roast. Add tomato; bring to a simmer.

  • Cover and bake at 300° for 2 1/2 hours or until tender. Add potatoes and carrots; cover and bake an additional 30 minutes or until vegetables are tender. Stir in lemon juice. Garnish with parsley, if desired.

Nutrition Facts

290 calories; calories from fat 26%; fat 8.4g; saturated fat 2.8g; mono fat 3.7g; poly fat 0.5g; protein 32.9g; carbohydrates 20g; fiber 3g; cholesterol 92mg; iron 4.3mg; sodium 756mg; calcium 36mg.
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