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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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

250 calories; 8 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 83 mg cholesterol; 337 mg sodium. 745 mg potassium; 9 g carbohydrates; 2 g fiber; 3 g sugar; 33 g protein; 4373 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 3 mcg vitamin b12; 30 mg calcium; 4 mg iron;

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