Pot Roast with Potatoes & Root Vegetables

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Serving: Serves 8
Prep Time: 30 Minutes
Cooking Time: Cook 3 to 3 1/2 Hours

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August 2022 Dig In Recipe

Fork-tender beef with hearty vegetables and a robust broth.

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1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Preheat oven to 325 degrees Fahrenheit.

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 meat with 1 teaspoon garlic powder, thyme, onion powder and 1/2 tablespoon pepper; add 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 degrees Fahrenheit 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.

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Nutrition Facts

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