Nothing says home cooking like slow simmered pot roast and vegetables, it's a classic.
Herbed Pot Roast with Vegetables
- Prep Time 25 min
- Total 2 hr 50 min
- Servings 6
- Ingredients 14
Ingredients
- 1 beef arm, blade or cross rib pot roast or boneless chuck eye or shoulder roast, 4 pounds
- 1 1/2 teaspoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
- 1 teaspoon chopped fresh basil leaves or 1/4 teaspoon dried basil leaves
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 garlic cloves, crushed
- 1/4 cup apple cider
- 1/4 cup water
- 5 medium carrots, cut into 2-inch pieces
- 4 medium turnips, cut into fourths
- 1 medium onion, cut into fourths
- 2 medium celery stalks, cut into 1-inch pieces (1 cup)
- 2 tablespoons chopped fresh parsley
- 1 medium green bell pepper, cut into 1-inch pieces
Instructions
-
Step1Trim excess fat from beef. Rub Dutch oven with fat.
-
Step2Cook beef in Dutch oven over medium heat about 10 minutes or until brown.
-
Step3Sprinkle with marjoram, basil, salt, pepper and garlic; add cider and water. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.
-
Step4Add vegetables, parsley and, if necessary, 1/4 cup water. Cover and simmer about 45 minutes or until vegetables and beef are tender.
Nutrition
385
Calories
21 g
Total Fat
39 g
Protein
14 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 385
- Calories from Fat
- 190
- Total Fat
- 21 g
- Saturated Fat
- 8 g
- Cholesterol
- 110 mg
- Sodium
- 550 mg
- Potassium
- 890 mg
- Total Carbohydrate
- 14 g
- Dietary Fiber
- 4 g
- Protein
- 39 g
% Daily Value*:
- Vitamin A
- 100%
- 100%
- Vitamin C
- 30%
- 30%
- Calcium
- 4%
- 4%
- Iron
- 26%
- 26%
Exchanges:
3 Vegetable; 5 Lean Meat; 1 Fat;Tips from the Betty Crocker Kitchens
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