Herbed Pot Roast with Vegetables

Name: Herbed Pot Roast with Vegetables
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters apple cider; 5 mediums carrots, cut into 2-inch pieces; 2 mediums celery stalks, cut into 1-inch pieces (1 cup); 1 teaspoon chopped fresh basil leaves or 1/4 teaspoon dried basil leaves; 2 Tbsps chopped fresh parsley; 2 garlic cloves, crushed; 1 medium green bell pepper, cut into 1-inch pieces; 2 teaspoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves; 1 medium onion, cut into fourths; 0 teaspoons pepper; 1 beef arm, blade or cross rib pot roast or boneless chuck eye or shoulder roast, 4 pounds; 1 teaspoon salt; 4 mediums turnips, cut into fourths; 59 milliliters water

Herbed Pot Roast with Vegetables is a gluten free, dairy free, and primal main course. This recipe serves 6. One portion of this dish contains around 45g of protein, 10g of fat, and a total of 331 calories. This recipe covers 34% of your daily requirements of vitamins and minerals. com. Head to the store and pick up water, onion, celery stalks, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.