Let the family enjoy a wonderful Pot Roast with Potatoes and Carrots tonight! Our beef pot roast with potatoes is a great entrée choice for a cool evening.
Provided by My Food and Family
Categories Home
Time 3h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat 2 Tbsp. vinaigrette in Dutch oven or small stockpot on medium heat. Add onions; cook 5 to 6 min. or until lightly browned, stirring frequently. Remove onions from pan; reserve for later use.
- Add remaining vinaigrette, then meat to pan. Cook 5 min. on each side or until meat is evenly browned on both sides. Sprinkle with pepper. Return onions to pan along with the gravy and Worcestershire sauce; mix well. Bring to boil; cover. Simmer on medium-low heat 2-1/4 hours.
- Add potatoes and carrots to pan; cook 30 to 40 min. or until meat is very tender. Remove meat from pan.
- Reserve half the meat along with 1 cup gravy for another use. (See tip.) Cut remaining meat into thin slices. Serve with vegetables and remaining gravy. Sprinkle with parsley.
Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g
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