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Can'T Miss Pot Roast

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Submitted by LBBasore

YIELD

8 servings

PREP

20 min

COOK

150 min

READY

170 min

Ingredients

4 1.8
POUNDS KG BEEF ROAST, POT ROAST
chuck or cross cut *
¼ 59
CUP ML RED WINE
or 1 to 2 tablespoon brandy *
1 1
LARGE LARGE ONIONS
peeled
¼ 1.3
TEASPOON ML THYME *
¼ 1.3
TEASPOON ML ROSEMARY LEAVES
8 8
EACH EACH POTATOES
peeled, quartered
1 1
X X SAGE *
1 1
X X BASIL *
1 1
1 1
1 1
X X BAY LEAVES *
1 1
X X SALT *
1 1
X X BLACK PEPPER *
12 346.8
OUNCES ML/G WATER

Directions

Salt and pepper roast, sprinkle with garlic powder and a little flour.

Brown in large skillet, then placce in dutch oven.

Crush herbs and sprinkle over roast.

Place bay leaves (1-2 broken in-half) in bottom.

Cover roast with onions.

Combine water and wine, then pour this over the roast, without washing off too many herbs.

Cover and bake at 350℉ (180℃) F for 1½ hrs.

Add potatoes and bake another 30 to 45 minutes, or until tender.

Remove roast, discard bay leaves andamp; make gravy.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 229g (8.1 oz)
Amount per Serving
Calories 207 2% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 11mg 0%
Total Carbohydrate 16g 16%
Dietary Fiber 4g 15%
Sugars g
Protein 9g
Vitamin A 0% Vitamin C 23%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

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