Beef Pot Roast With Root Vegetables Recipe

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Ingredients:

Serving

Directions:

Pat roast dry; season with salt and pepper.
Heat oil in Dutch oven on medium-high heat. Add roast; brown well on all sides, 10 to 15 minutes.
Remove roast from pan and place in roasting pan.
Discard all but 2 tsp oil from pan.
Add first batch of chopped onions and garlic. Cook until tender, about 4 minutes.
Add 2 cups broth and vinegar; bring to boil and deglaze pan. Add to roast pan. Cover tightly; cook in preheated 350ºF oven for 3 hours.
Arrange remaining onions, carrots, potatoes and remaining beef broth around roast. Cover and continue to cook for 2 hours or until vegetables and beef are tender.
Remove beef and vegetables to serving platter; keep warm.
Skim any fat from juices; simmer on top of stove, uncovered, until concentrated and flavourful; Stir in parsley.
Slice meat or chunk up meat, arrange with vegetables on plates and spoon juices on top.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	82.1 Kcal (344 kJ)
Calories from fat	15.92 Kcal
		% Daily Value*
Total Fat	1.77g	3%
Sodium	509.35mg	21%
Potassium	366.36mg	8%
Total Carbs	13.29g	4%
Sugars	5.87g	23%
Dietary Fiber	2.99g	12%
Protein	3.65g	7%
Vitamin C	9mg	15%
Vitamin A	0.6mg	20%
Iron	0.1mg	1%
Calcium	41.8mg	4%

Amount Per 100 g
Calories	33.59 Kcal (141 kJ)
Calories from fat	6.51 Kcal
		% Daily Value*
Total Fat	0.72g	3%
Sodium	208.41mg	21%
Potassium	149.9mg	8%
Total Carbs	5.44g	4%
Sugars	2.4g	23%
Dietary Fiber	1.22g	12%
Protein	1.49g	7%
Vitamin C	3.7mg	15%
Vitamin A	0.2mg	20%
Calcium	17.1mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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