Pot Roast with Potatoes and Root Vegetables


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September October 2021 Big Y Dig In Magazine Recipe
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Pot Roast with Potatoes and Root Vegetables
Serving: Serves 8
Prep Time: 30 Minutes
Cook Time: Cook 3 to 3 1/2 Hours
Pot Roast with Potatoes and Root Vegetables
Recipe By: Logo Site

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INGREDIENTS

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2 tablespoons Food Club salted butter

2 1/2 to 3 lb. boneless chuck roast

2 cups reduced-sodium vegetable broth

2 teaspoons Full Circle Market Organic garlic powder, divided

1 1/2 teaspoon Full Circle Market Organic dried thyme

1 teaspoon Full Circle Market Organic onion powder

1 tablespoon Full Circle Market Organic ground black pepper, divided

2 bay leaves

4 large carrots, cut into 1-inch pieces

3 parsnips, cut into 1-inch pieces

6 medium red-skinned potatoes, cut in half

1 teaspoon Food Club salt

4 fresh rosemary sprigs

DIRECTIONS


1. Preheat oven to 325°F.

2. Wash hands with soap and water.

3. Rinse all fresh produce items under cold running water prior to prepping.

4. In a heavy-bottomed, oven-safe Dutch oven, heat butter over medium-high heat until melted. Add roast and gently brown on all sides; add vegetable broth. Wash hands with soap and water after handling raw beef.

5. Remove pot from heat and season the meat with 1 teaspoon garlic powder, thyme, onion powder and ½ tablespoon pepper; add the bay leaves.

6. In a large bowl, combine carrots, parsnips and potatoes; season with salt and remaining garlic powder and pepper and toss well.

7. Arrange vegetables around roast in pot. Place pot in the oven and cook, covered, for 3 to 31/2 hours or until roast reaches an internal temperature of 145°F as verified with an instant-read food thermometer, basting meat and vegetables with pan juices at 20-minute intervals.

8. Remove from oven, discard bay leaves and garnish with rosemary if desired.

Nutrition facts:

Nutrition Information Per Serving

Calories 380

Total Fat  21 g

Saturated Fat 9.00 g

Cholesterol       121 mg

Sodium       502 mg

Carbohydrates 13.00 g

Fiber 3.00 g

Sugars 3.00 g

Protein 34.00 g

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit https://www.fightbac.org/


Prep Time: 25 Minutes
Cook Time: Cook 6 Minutes
Prep Time: 25 Minutes
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