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Herbed Pot Roast with Vegetables

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By Betty Crocker Kitchens
Updated Jun 4, 2014
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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
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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

  • Step 
    1
    Trim excess fat from beef. Rub Dutch oven with fat.
  • Step 
    2
    Cook beef in Dutch oven over medium heat about 10 minutes or until brown.
  • Step 
    3
    Sprinkle with marjoram, basil, salt, pepper and garlic; add cider and water. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.
  • Step 
    4
    Add 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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