Beef Pot Roast and Winter Vegetables
3 Hr(s) 15 Min(s)
15 Min(s) Prep
3 Hr(s) Cook
Healthy Living
Cook this Beef Pot Roast low and slow for juicy tenderness. Browning the beef in a skillet before placing it in the roasting pan is the key.
What You Need
Select All
8 servings
Original recipe yields 8 servings
1 extra-lean boneless beef pot roast (2-1/2 lb.)
1 Tbsp. oil
3/4 lb. red new potatoes, halved
2 cups baby carrots
1/2 lb. shiitake mushrooms
1 onion, cut into 6 wedges
1 can (10-3/4 oz.) condensed cream of mushroom soup
2 Tbsp. chopped Italian parsley
Let's Make It
1
Heat oven to 325°F.
2
Brown meat in hot oil in large skillet on medium heat. Place in large roasting pan. Arrange vegetables around meat.
3
Mix soup and marinade; pour over meat and vegetables. Cover tightly.
4
Bake 2-1/2 to 3 hours or until meat is done and fork tender. Serve with meat drippings. Sprinkle with parsley.
Kitchen Tips
Tip 1
Cooking Know-How
Don't rush the cooking process! Increasing the heat will only dry and toughen the beef.
Tip 2
Nutrition Bonus
Pot roast is one of the all-time favorite comfort foods! The carrots in this hearty recipe are rich in vitamin A.
Nutrition
Calories
270
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 60mg
20%
Sodium 600mg
26%
Total Carbohydrates 22g
8%
Dietary Fiber 3g
11%
Sugars 6g
12%
Protein 23g
46%
Vitamin A
90%
Vitamin C
15%
Calcium
4%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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