Pot Roast with Vegetables

Pot Roast with Vegetables

Rated:
Recipe Rating: 3.52087
Serves 4 to 6
Slowly cooked to perfection, this classic pot roast is comfort food at its very best. Perfect with our Easy Whole Wheat Dinner Rolls, hot and crusty straight from the oven.
Ingredients: 
  • 3 cloves garlic, finely chopped
  • 1 teaspoon dried rosemary, crumbled
  • 1/2 teaspoon fine sea salt
  • 1 (2 1/2-pound) blade cut chuck roast
  • 2 pounds new potatoes, halved
  • 2 large yellow onions, cut into wedges
  • 4 large carrots, cut into 1-inch chunks
  • 1/2 cup low-sodium beef broth
  • 1/2 cup red wine (optional)
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon ground black pepper
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Method: 
Preheat the oven to 375°F.

In small bowl, combine garlic, rosemary, salt and pepper. Rub mixture all over roast and set aside.

Arrange potatoes, onions and carrots in a large roasting pan. Toss with broth, wine and oil, then arrange roast on top of vegetables. Cover tightly with foil and roast for 2 1/2 to 3 hours, stirring vegetables occasionally, until meat is tender and vegetables are tender and browned. Transfer roast and vegetables to a large serving platter, drizzle pan juices over the top and serve.
Nutritional Info: 
Per Serving: 550 calories (220 from fat), 25g total fat, 9g saturated fat, 90mg cholesterol, 260mg sodium, 48g carbohydrates, (6 g dietary fiber, 8g sugar), 29g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.