Don't miss another issue…      Subscribe

Skillet Pot Roast with Vegetables

 
2951351e148571ce9c54 550
35

My mother's recipe from a page torn out of a cookbook years ago. Great for leftovers.

Yield

6

servings

Prep

15

min

Cook

30

min

Ready

60

min

 

Ingredients

3 pounds beef roast, pot roast
up to 4 pounds
*
2 tablespoons lard
*
1 x salt
*
1 x black pepper
*
2 x onion salt
*
½ cup water
1 pound new potatoes
small with skin on
½ pounds carrots
2 per person
¾ pound green beans
1 x zucchini
or other summer squash, one small per person
*
½ pounds white onion
small
*

Directions

In a deep 12-inch skillet brown meat on all sides in hot fat.

Sprinkle with salt, pepper, and onion salt.

Add water, cover tightly, and simmer about 2½ hours, adding more water if necessary.

Add potatoes and carrots, 2 of each per serving.

Cook for 30 minutes.

Add green beans, squash, and those cute mini onions.

Cover; simmer about 30 minutes.

Some meat will be left over for another meal.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 190g (6.7 oz)
Amount per Serving
Calories 982% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 33mg 1%
Total Carbohydrate 8g 8%
Dietary Fiber 4g 17%
Sugars g
Protein 6g
Vitamin A 135% Vitamin C 36%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2020 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed