Pot Roast with Vegetables

Pot Roast with Vegetables

Serves 4 to 6
Slowly cooked to perfection, this classic pot roast is comfort food at its very best. A thick cut of chuck roast, surrounded by a mix of hearty vegetables, is superbly flavored with garlic, rosemary, savory beef broth and a bit of red wine, if desired.
  • 3 cloves garlic, finely chopped
  • 1 teaspoon dried rosemary, crumbled
  • Salt and pepper, to taste
  • 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
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Preheat oven to 375°F.

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

Arrange potatoes, onions and carrots in a large roasting pan. Toss with broth, wine and oil. Sprinkle with salt and pepper, 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.

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