RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6835
| View Recipe |
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| Recipe Name: |
Ultimate Pot Roast and Vegetables - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
20.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
3.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.61
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve with Herbed Butter Parsnips and Roasted Sweet Potatoes with Honey Butter |
| Comments: |
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Ingredients:
3 Tablespoons oil, olive
28 Ounce(wt)s tomatoes, crushed
1 Cup mushrooms, small button stemmed and sliced in half
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Directions:
Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices. |
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| Nutrition per Serving: |
| Calories: |
381 |
Total Carbs: |
12.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
80.0 |
Fat: |
13.9 |
Protein: |
48.48 |
| Fiber: |
5.71 |
Sodium: |
144.00 |
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