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Skillet Pot Roast with Vegetables

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Skillet Pot Roast with Vegetables

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

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

Amount Measure Ingredient Features
1.4 kg beef roast, pot roast
up to 4 pounds
*
3E+1 ml lard
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1 x salt
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1 x black pepper
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2 x onion salt
*
118 ml water
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453.6 g new potatoes
small with skin on
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226.8 g carrots
2 per person
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340.2 g green beans
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1 x zucchini
or other summer squash, one small per person
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226.8 g white onion
small
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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 982% 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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