Autumn Pot Roast with Root Vegetables
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3 HRS 30 MINS
Time to Cook
8
Servings
10
Ingredients
Ingredients
Seasoning:
Preparation
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Step 1
Combine seasoning ingredients; press onto beef pot roast. Heat oil in stock pot over medium heat until hot. Brown pot roast. Pour off drippings.
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Step 2
Add 3/4 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender. Remove pot roast and vegetables; keep warm.
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Step 3
Skim fat from cooking liquid. Measure and return 2 cups cooking liquid to stock pot. Stir in cornstarch mixture; cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce.
Nutrition Information
Nutrition information per serving, using chuck shoulder pot roast, 1/6 of recipe: 465 Calories; 108 Calories from fat; 12g Total Fat (3 g Saturated Fat; 5 g Monounsaturated Fat;) 91 mg Cholesterol; 323 mg Sodium; 52 g Total Carbohydrate; 6.8 g Dietary Fiber; 39 g Protein; 6.4 mg Iron; 7.7 mg NE Niacin; 0.9 mg Vitamin B6; 3.9 mcg Vitamin B12; 9.1 mg Zinc; 40.6 mcg Selenium.
Nutrition Tip
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.
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