RecipesMagazine

Pot Roast with Vegetables

Pot Roast with Vegetables
You can never have too many main course recipes, so give Pot Roast with Vegetables a try. One serving contains 525 calories, 37g of protein, and 22g of fat. This recipe serves 8. Head to the store and pick up beef chuck pot roast, water, cornstarch, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It is a good option if you're following a gluten free and dairy free diet.

Instructions

1
Combine the garlic, oregano and lemon-pepper; rub over roast. In a Dutch oven, brown roast in oil on all sides; drain.
Ingredients you will need
OreganoOregano
GarlicGarlic
PepperPepper
LemonLemon
Cooking OilCooking Oil
Dry Seasoning RubDry Seasoning Rub
Equipment you will use
Dutch OvenDutch Oven
2
Add 3/4 cup water; bring to a boil. Reduce heat; cover and simmer for 1-3/4 hours.
Ingredients you will need
WaterWater
3
Add vegetables; cover and simmer for 30-35 minutes longer or until beef is tender.
Ingredients you will need
VegetableVegetable
BeefBeef
4
Remove to a serving platter and keep warm.
5
Let stand for 10 minutes before slicing.
6
Strain cooking liquid; skim off fat. Return 1 cup liquid to pan and bring to a boil over medium high heat.
Equipment you will use
Frying PanFrying Pan
7
Combine cornstarch and remaining water until smooth; add to pan. Cook and stir for 1 minute or until gravy is thickened and bubbly.
Ingredients you will need
Corn StarchCorn Starch
GravyGravy
WaterWater
Equipment you will use
Frying PanFrying Pan
8
Serve with roast and vegetables.
Ingredients you will need
VegetableVegetable
DifficultyExpert
Ready In2 hrs, 25 m.
Servings8
Health Score75
Dairy FreeGluten FreeVery Healthy
DietsGluten FreeDairy Free
Dish TypesLunchMain CourseMain DishDinner
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