Tops Friendly Markets Recipes

Classic Beef 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


Nutrition Facts

Yield: 6 to 8 servings

Approximate Nutrient Content per serving:

Calories: 335
Calories From Fat: 90
Total Fat: 10g
Saturated Fat: 3g
Cholesterol: 75mg
Sodium: 633mg
Total Carbohydrates: 27g
Dietary Fiber: 4.2g
Protein: 32g

Nutrition information per serving (1/6 of recipe). This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

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


1. Combine seasoning ingredients; press evenly onto all surfaces of beef roast. Heat oil in stockpot over medium heat until hot. Place roast in stockpot; brown evenly. Pour off drippings. Season with salt and pepper.

2. Add broth to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 hours. Add potatoes, carrots and onion to stockpot; bring to a boil. Reduce heat; continue simmering, covered, 25 to 30 minutes or until roast and vegetables are fork-tender. Stir in peas; simmer 5 minutes.

3. Remove roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary. Measure 1-1/2 cups cooking liquid and return to stockpot; stir in flour mixture. Bring to a boil, stirring constantly; cook and stir 2 to 3 minutes or until thickened.

4. Carve roast into thin slices; serve with vegetables and gravy. Garnish with parsley, if desired.

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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