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Pot Roast
Pot Roast
Classic pot roast with tender beef and savory vegetables, slow-cooked in a flavorful broth.
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Prep Time
25
minutes
mins
Cook Time
1
hour
hr
35
minutes
mins
Total Time
2
hours
hrs
Course
Main Dishes
Cuisine
American, Southern
Servings
10
Servings
Ingredients
1x
2x
3x
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
Instructions
Preheat oven to 425 F. Spray a roasting dish with cooking spray. Set aside.
Add sodium-free all-purpose seasoning, salt-substitute, thyme, pepper, and flour to a large bowl and mix to combine.
Coat beef roast on all sides with flour mixture. Place on a plate and set aside.
Add 1 tablespoon vegetable oil to roasting pan and place in heated oven for 5 minutes.
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.
Remove roasting pan from oven and reduce oven temperature to 350 F.
Evenly distribute the carrots, potatoes, onions, celery, and garlic over the roast.
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.
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
Serving:
2
slices, .25 cup vegetables
Calories:
312
cal
Carbohydrates:
31
g
Protein:
30
g
Fat:
7
g
Saturated Fat:
2
g
Cholesterol:
71
mg
Sodium:
160
mg
Fiber:
4
g
Sugar:
3
g
Keyword
Comfort Food, Dinner, Fall, One Pot Meals