| 25 min | 2 hr 50 min | 6 servings | 9 Ratings : 1 Reviews
| Herbed Pot Roast with Vegetables 1 | beef arm, blade or cross rib pot roast or boneless chuck eye or shoulder roast, 4 pounds | 1 1/2 | teaspoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves | 1 | teaspoon chopped fresh basil leaves or 1/4 teaspoon dried basil leaves | 1 | teaspoon salt | 1/4 | teaspoon pepper | 2 | garlic cloves, crushed | 1/4 | cup apple cider | 1/4 | cup water | 5 | medium carrots, cut into 2-inch pieces | 4 | medium turnips, cut into fourths | 1 | medium onion, cut into fourths | 2 | medium celery stalks, cut into 1-inch pieces (1 cup) | 2 | tablespoons chopped fresh parsley | 1 | medium green bell pepper, cut into 1-inch pieces | 1. | Trim excess fat from beef. Rub Dutch oven with fat. | 2. | Cook beef in Dutch oven over medium heat about 10 minutes or until brown. | 3. | Sprinkle with marjoram, basil, salt, pepper and garlic; add cider and water. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours. | 4. | Add vegetables, parsley and, if necessary, 1/4 cup water. Cover and simmer about 45 minutes or until vegetables and beef are tender. | Nutrition Information: 1 Serving: Calories 385 (Calories from Fat 190 ); Total Fat 21 g (Saturated Fat 8 g); Cholesterol 110 mg; Sodium 550 mg; Total Carbohydrate 14 g (Dietary Fiber 4 g); Protein 39 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 30 %; Calcium 4 %; Iron 26 % Exchanges: 3 Vegetable; 5 Lean Meat; 1 Fat *Percent Daily Values are based on a 2,000 calorie diet. Besides being delicious, this recipe is a good source of protein, vitamins A, C and iron | Don't panic if your pot roast sticks to the bottom of the pot. Many cooks contend that a good pot roast needs to "catch on" for proper browning and flavor. Just make sure it cooks at a gentle simmer and enough liquid remains for the entire simmer time. | | | Ratings and Reviews
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