Main Dishes

Pot Roast

Classic pot roast with tender beef and savory vegetables, slow-cooked in a flavorful broth.
A close up of a pot roast with celery, carrots, carrots, and a sprig of rosemary on top in a black pot.
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Cost per servingPer serving$2.21
Makes10 servings
Total timeTotal2 hours
Prep 25 minutes Cook 1 hour 35 minutes
Prep 25 minutes Cook 1 hour 35 minutes
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Ingredients

Makes 10 servings. Check items off as you go.
  • 2 tablespoons sodium-free all-purpose seasoning
  • 1 teaspoon salt substitute
  • 1 teaspoon thyme
  • ½ teaspoon black pepper
  • ⅛ cup all-purpose flour
  • 2 pound round roast or chuck roast
  • 1 tablespoon vegetable oil
  • 2 medium carrots peeled and cut into 2-inch pieces
  • 6 medium potatoes peeled and cut into quarters
  • 1 large onion peeled and cut into quarters
  • 2 celery stalks cut into 2-inch pieces
  • 2 teaspoons garlic chopped
  • 2 cubes sodium-free beef bouillon
  • 2 cups hot water
  • Nonstick vegetable oil cooking spray

Directions

  1. Preheat oven to 425 F. Spray a roasting dish with cooking spray. Set aside.
  2. Add sodium-free all-purpose seasoning, salt-substitute, thyme, pepper, and flour to a large bowl and mix to combine.
  3. Coat beef roast on all sides with flour mixture. Place on a plate and set aside.
  4. Add 1 tablespoon vegetable oil to roasting pan and place in heated oven for 5 minutes.
  5. Using oven mitts, remove roasting pan from oven and immediately add beef roast. Return pan to the oven and allow beef to roast for 45 minutes.
  6. Remove roasting pan from oven and reduce oven temperature to 350 F.
  7. Evenly distribute the carrots, potatoes, onions, celery, and garlic over the roast.
  8. Add the beef bouillon to the water and stir until dissolved. Pour broth over the meat and vegetables. Return roasting pan to oven for 15 minutes.
  9. Open oven and cover roasting pan with foil. Cook for an additional 30 minutes or until vegetables are fork tender. Remove from oven. Serve hot.

Nutrition per serving

1 serving is 2 slices, .25 cup vegetables
  • Sodium160mg
  • Calories312
  • Carbohydrates31g
  • Fiber4g
  • Fat7g
  • Protein30g
Serving: 2 slices, .25 cup vegetablesCalories: 312calCarbohydrates: 31gProtein: 30gFat: 7gSaturated Fat: 2gCholesterol: 71mgSodium: 160mgFiber: 4gSugar: 3g
Seasonal
Cost per serving is an estimate based on average Michigan grocery prices and may vary.
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