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    You are in: Home / Recipes / Oven-Roasted Pot Roast With Vegetables Recipe
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    Oven-Roasted Pot Roast With Vegetables

    Oven-Roasted Pot Roast With Vegetables. Photo by Maiden77

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    Total Time:

    Prep Time:

    Cook Time:

    4 hrs

    0 mins

    4 hrs

    Maiden77's Note:

    My family loves pot roast. Though I usually use my dutch-oven I find it is too small to cook enough vegetables to feed my large family. So I came up with a way to use my roasting pan to keep it simple.The long cooking time left the roast fork tender, just be sure to cut against the grain of the meat and not with it.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 300 degrees. Heat oil in a 12-inch skillet over medium-high heat. Season roast with salt and pepper and add to the skillet. Brown on all sides before transferring it to a large roasting pan.
    2. 2
      Add the onions and mushrooms to the skillet, cook until softened and mushrooms are browned, scrapping up browned bits. Toss in the garlic and cook until fragrant, 15 – 30 seconds.
    3. 3
      Pour the tomato sauce and broth into the skillet, stir well, and allow bring to a boil. Stir in the salt and pepper.
    4. 4
      Add the Rosemary, Thyme, and Bay leaves to the roasting pan with the roast. Arrange the potatoes, carrots, and celery around the meat in the pan.
    5. 5
      Pour the contents of the skillet (liquid, onions, and mushrooms) over the roast and vegetables.
    6. 6
      Cover the roasting pan (use foil if your pan has no lid) and transfer into the oven. Cook until a fork easily slides into the meat, about 3 to 3 ½ hours. Remove sprigs and bay leaves before serving.

    Ratings & Reviews:

    • on March 17, 2011

      55

      This was a wonderful roast...one of the best I have had. I followed the recipe to a T and it was a very tender-full of flavor roast that we all enjoyed. The cooking time was 3 hours and the roast was well done at that point, but still very tender. Thank you for a wonderful dinner. We will definately make this again.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 08, 2012

      55

      Thank you for this Great Recipe. My family just loves it. Best tasting pot roast ever and easy to make.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Oven-Roasted Pot Roast With Vegetables

    Serving Size: 1 (650 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 640.7
     
    Calories from Fat 154
    24%
    Total Fat 17.1 g
    26%
    Saturated Fat 4.9 g
    24%
    Cholesterol 149.6 mg
    49%
    Sodium 1732.2 mg
    72%
    Total Carbohydrate 66.7 g
    22%
    Dietary Fiber 9.7 g
    38%
    Sugars 12.7 g
    51%
    Protein 59.4 g
    118%

    The following items or measurements are not included:

    rosemary

    thyme

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