Herbed Pot Roast with Vegetables

Name: Herbed Pot Roast with Vegetables
Prep time: 25 min
Total time: 2 h 50 min
Yield: 6
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

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Prep 25 min
Total 2 hr 50 min
Ingredients 14
Servings 6

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Nothing says home cooking like slow simmered pot roast and vegetables, it's a classic.

by Qué Rica Vida Cocina

Updated Mar 22, 2010

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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

Directions

1

Trim excess fat from beef. Rub Dutch oven with fat.
2

Cook beef in Dutch oven over medium heat about 10 minutes or until brown.
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.
4

Add vegetables, parsley and, if necessary, 1/4 cup water. Cover and simmer about 45 minutes or until vegetables and beef are tender.

Expert Tips

tip 1
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
tip 2
Besides being delicious, this recipe is a good source of protein, vitamins A, C and iron
tip 3
Don't panic if your pot roast sticks to the bottom of the pot. Many cooks contend that a good pot roast needs to "catch on" for proper browning and flavor. Just make sure it cooks at a gentle simmer and enough liquid remains for the entire simmer time.

Nutrition Information

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.

More About This Recipe

Nothing says home cooking like slow simmered pot roast and vegetables, it's a classic.