Loader

Recipe Search

Recipe Types: Baked , Bars , Beans , Beef , Beverage , Bread , Cake , Candy , Casserole , Cheese , Chicken , Chocolate , Cobbler , Confections , Cookies , Egg , Frozen , Grilled , Ham , Meat , Microwave , Muffins , Pasta , Pastry , Pie , Pork , Potatoes , Quick Bread , Ribs , Rice , Salad , Sauce , Seafood , Slow Cooker , Snack , Soup , Stir fry , Stovetop , Trifle , Turkey , Vegetable

Pot Roast

2016-10-09
  • Servings: 8
  • Prep Time: 20m
  • Cook Time: 2:30 h
janet

More From This Chef »
Average Member Rating

forkforkforkforkfork (5 / 5)

5 5 1
Rate this recipe

fork fork fork fork fork

1 People rated this recipe

Related Recipes:

  • Baked Cranberry Sauce

  • Chicken Ramen

  • Pecan Zucchini Bread

  • Walnut Date Loaf

  • Ribbon Pumpkin Bread

Nutritional Info

This information is per serving.

  • Calories

    379

  • Total Fat

    16 g

  • Saturated Fat

    7 g

  • Cholesterol

    0 mg

  • Sodium

    116 mg

  • Potassium

    571 mg

  • Carbohydrates

    18 g

  • Dietary Fiber

    4 g

  • Sugars

    4 g

  • Protein

    41 g

Ingredients

  • 1 top blade or top chuck roast, 3 to 4 pounds
  • 1 bouillon cube
  • 1 onion, quartered
  • 1 green pepper, chopped
  • 4 carrots, cut in large pieces
  • 4 large potatoes, peeled, or 2 cups small potatoes
  • about 3 cups water, wine, or some of each

Method

Step 1

Brown roast in pot on all sides. Cover up to 1/3rd of roast in water or wine. Add bouillon cube, onions and peppers. Cover and simmer for 2 to 2-1/2 hours.

Step 2

Add potatoes and carrots. Cook another 45-60 minutes until vegetables are tender.

Recipe Type: , , Tags: , , , Ingredients: , , , , , ,

Leave a Reply