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Garden Pot Roast

Makes: 8 servings
Prep 25 mins Bake 325°F2 hrs 30 mins
Garden Pot Roast
Ingredients
  • 1 3  pound  boneless beef bottom round roast
  •  Salt
  •  Black pepper
  • 1  tablespoon  cooking oil
  • 1 14  ounce can  beef broth
  • 1/2  cup  coarsely chopped onion (1 medium)
  • 1/2  teaspoon  dried marjoram, crushed
  • 1/2  teaspoon  dried thyme, crushed
  • 2  cloves garlic, minced
  • 4  cups  cut-up vegetables (such as 2-inch pieces of peeled winter squash, carrots, parsnips, and/or green beans)
  • 2  tablespoons  cold water
  • 1  tablespoon  cornstarch
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)
  • Servings Per Recipe 8,
  • cal. (kcal) 250,
  • Fat, total (g) 8,
  • chol. (mg) 83,
  • sat. fat (g) 2,
  • carb. (g) 9,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 3,
  • pro. (g) 33,
  • vit. A (IU) 4373,
  • vit. C (mg) 7,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 6,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 3,
  • sodium (mg) 337,
  • Potassium (mg) 745,
  • calcium (mg) 30,
  • iron (mg) 4,
  • Vegetables () 2,
  • Lean Meat () 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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