Autumn Pot Roast with Root Vegetables
Ingredients icon 10 Ingredients
Servings icon Makes 6 to 8 servings
Time icon 3-1/4 to 3-1/2 hours




  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.

  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.

  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: 465 Calories; 108 kcal Calories from fat; 12 g 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;

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