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Garden Pot Roast

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

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  • Makes: 8 servings
  • Prep: 25 mins
  • Bake: 2 hrs 30 mins 325°F

Garden Pot Roast

Directions

  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

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