Garden Pot Roast

Adapt this beef pot roast recipe to whatever fresh vegetables are in season.

2 users rated this recipe an average rating of 3.0
  • Makes: 8 servings
  • Prep: 25 mins
  • Bake: 2 hrs 30 mins 325°F
Rate me!

Garden Pot Roast
3 pound boneless beef bottom round roast
Black pepper
tablespoon cooking oil
14 ounce can beef broth
cup coarsely chopped onion (1 medium)
teaspoon dried marjoram, crushed
teaspoon dried thyme, crushed
cups cut-up vegetables (such as 2-inch pieces of peeled winter squash, carrots, parsnips, and/or green beans)
tablespoons cold water
tablespoon cornstarch
  1. Trim fat from meat. Sprinkle meat lightly with salt and pepper. In a 4- to 6-quart Dutch oven brown meat on all sides in hot oil for 5 minutes, turning to brown evenly. Drain off fat. Carefully pour broth over meat. Add onion, marjoram, thyme, and garlic. Bake, covered, in a 325 degree F oven for 2 hours.
  2. Add vegetables. Cover and bake for 30 to 40 minutes more or until tender. Transfer meat and vegetables to a serving platter; reserve cooking liquid in Dutch oven. Cover platter with foil to keep warm.
  3. For gravy, strain juices into a glass measuring cup. Skim fat from juices; return 1-1/4 cups of the juices to Dutch oven (discard remaining juices). In a small bowl stir together the cold water and cornstarch. Stir into juices in Dutch oven. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Season to taste with salt and pepper. Slice meat. Spoon some of the gravy over meat and vegetables. Pass remaining gravy. Makes 8 servings.
Nutrition Facts (Garden Pot Roast)
    Per serving:
  • 250 kcal cal.,
  • 8 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 83 mg chol.,
  • 337 mg sodium,
  • 9 g carb.,
  • 2 g fiber,
  • 3 g sugar,
  • 33 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment: