Tops Friendly Markets Recipes
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Classic Beef Pot Roast with Root Vegetables
Customer Rating:
1 Ratings 0 Comments
Yield: 6 to 8 servings
Preparation Time: Total Time: 3-1/4 to 3-1/2 hrs
Ingredients
| 1 | (2 1/2 to 3 pounds) beef arm chuck roast boneless, beef shoulder roast OR blade chuck roast boneless | ||
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| 1 | Tablespoon | vegetable oil | |
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| 1/2 | teaspoon | salt | |
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| 1/2 | teaspoon | pepper | |
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| 1 | can | (14 to 14 1/2 ounces) ready to serve broth | |
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| 1 | pound | small red skinned potatoes (about 1 1/2- inch diameter), cut in half | |
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| 1 | pound | carrots, peeled, cut diagonally into 1 1/2- inch pieces | |
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| 1 | large onion, cut into 8 wedges | ||
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| 1/2 | cup | frozen peas | |
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| 2 | Tablespoons | flour dissolved in 1/4 cup cold water | |
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| Chopped fresh parsley (optional) | |||
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| Seasoning: | |||
| 2 | cloves | garlic, minced | |
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| 2 | teaspoons | dried thyme leaves, crushed | |
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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.
Directions:
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.
Tops Friendly Markets Recipes
https://tops.ads.webstophq.com/Recipes/Detail/7679/
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