Recipe Links
Country Pot Roast with Vegetables
Serves: 4
Prep time: 15 minutes
Cook time: 180 minutes
Cook time: 180 minutes
Ingredients:
- 2 cut into wedges onions
- 3 lb trimmed boneless beef roast
- nonstick cooking spray
- 1 3/4 cups beef stock
- 1 1/2 tsp crushed dried basil
- 1 bay leaves
- 2 cut into 2 inch squares potatoes
- 1 lb trimmed baby carrots
- 1 lb peeled and chopped turnips
Nutritional Information:
Per serving: calories 644, fat 17.9g, 26% calories from fat, cholesterol 183mg, protein 82.0g, carbohydrates 35.1g, fiber 7.2g, sodium 629mg. The recommended wines are: Burgundy, Merlot, or Pinot Noir. This recipe serves 4 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 4.
Per serving: calories 644, fat 17.9g, 26% calories from fat, cholesterol 183mg, protein 82.0g, carbohydrates 35.1g, fiber 7.2g, sodium 629mg. The recommended wines are: Burgundy, Merlot, or Pinot Noir. This recipe serves 4 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 4.
Heat a 4-quart Dutch oven which has been sprayed with nonstick spray over medium high heat. Cook roast 3 minutes per side or until browned. Drain and discard excess fat. Combine next 5 ingredients and salt and pepper to taste in a small mixing bowl. Pour over roast. Bring to a boil and reduce heat to very low. Cover and barely simmer 2 hours. Add potatoes, carrots, and turnips to Dutch oven. Cover and simmer 45 minutes, or until meat and vegetables are tender, adding additional stock or water if necessary. Discard bay leaf.
