OVEN POT ROAST WITH CARROTS AND POTATOES

Oven Pot Roast With Carrots and Potatoes image

Provided by bullwinkle

Time 4h

Yield 6 serving(s)

Number Of Ingredients 7

1 blade roast, cut about 4 inches thick and weighing about 5 lbs.
1 teaspoon salt
1/8 teaspoon pepper
1 cup water
6 medium carrots, peeled and cut in 2 inch cubes
6 medium potatoes, peeled and quartered
3 medium onions, peeled and quartered

Steps:

Sprinkle roast well with salt and pepper.
Place in a large roasting pan.
Add water, cover and cook roast for 1 1/2 hours in a 325* oven.
Uncover and arrange vegetables around roast in pan.
Recover and cook for 2 1/2 to 3 hours longer or until meat and vegetables are both fork tender.

Nutrition Facts : Calories 211.1, Fat 0.4, SaturatedFat 0.1, Sodium 445.8, Carbohydrate 48.2, Fiber 7.3, Sugar 6.9, Protein 5.5

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