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Skillet Pot Roast with Vegetables

Skillet Pot Roast with Vegetables

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Submitted by mamamia16

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 1.4
POUNDS KG BEEF ROAST, POT ROAST
up to 4 pounds *
2 3E+1
TABLESPOONS ML LARD *
1 1
X X SALT *
1 1
X X BLACK PEPPER *
2 2
X X ONION SALT *
½ 118
CUP ML WATER
1 453.6
POUND G NEW POTATOES
small with skin on
½ 226.8
POUNDS G CARROTS
2 per person
¾ 340.2
POUND G GREEN BEANS
1 1
X X ZUCCHINI
or other summer squash, one small per person *
½ 226.8
POUNDS G 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 Arrow up button

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Nutrition Facts

Serving Size 190g (6.7 oz)
Amount per Serving
Calories 98 2% 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?
 

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