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Herbed Pot Roast with Vegetables

Nothing says home cooking like slow simmered pot roast and vegetables, it's a classic.

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 (33) 8 Reviews
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  • Prep Time 25 min
  • Total Time 2 hr 50 min
  • Servings 6

Ingredients

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

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LOCATION

Directions

  • 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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
385
(
Calories from Fat
190 ),
% Daily Value
Total Fat
21 g
21 %
(Saturated Fat
8 g,
8 %
),
Cholesterol
110 mg
110 %;
Sodium
550 mg
550 %;
Total Carbohydrate
14 g
14 %
(Dietary Fiber
4 g
4 %
),
Protein
39 g
39 %
;
% 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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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