Tops Friendly Markets Recipes

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Autumn Pot Roast with Root Vegetables

New York Beef Industry Council Recipe Collection
Customer Rating: Recipe Rated Five Stars - Top Rating

1 Ratings    0 Comments

Yield: 6 to 8 servings

Preparation Time: Total Time: 3-1/4 to 3-1/2 hrs

Ingredients

Nutrition Facts

Yield: 6 to 8 servings

Approximate Nutrient Content per serving:

Calories: 623
Calories From Fat: 243
Total Fat: 27g
Saturated Fat: 10g
Cholesterol: 121mg
Sodium: 293mg
Total Carbohydrates: 52g
Dietary Fiber: 6.8g
Protein: 42g

Nutrition information per serving, using chuck arm roast, 1/6 of recipe. This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

1. Combine seasoning ingredients; press onto beef pot roast. Heat oil in stock pot over medium heat until hot. Brown pot roast. Pour off drippings.

2. Add 3/4 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender. Remove pot roast and vegetables; keep warm.

3. Skim fat from cooking liquid. Measure and return 2 cups cooking liquid to stock pot. Stir in cornstarch mixture; cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce.

Recipe courtesy of The National Cattlemen's Beef Association
Photo courtesy of The Beef Checkoff

Please note that some ingredients and brands may not be available in every store.

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Tops Friendly Markets Recipes

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