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Vegetable Pot Roast
Source: dLife

Lean beef slow roasted in a Dutch oven with carrots, onion, and celery.

Prep Time: 10 minutes
Cook Time: 135 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 172.4
Total Carbs 9.4 g
Dietary Fiber 2.5 g
Sugars 3.9 g
Total Fat 6.2 g
Saturated Fat 2.3 g
Unsaturated Fat 0.4 g
Potassium 532.7 mg
Protein 19.3 g
Sodium 119.3 mg
Dietary Exchanges
, 2 Vegetables , 2 1/2 Meat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 lb  beef chuck pot roast
1 each  cooking spray
3 each  small onions
3 each  medium celery stalk
1/2 cup  cold water
0 1/4 tsp  salt
0.125 tsp  black pepper
5 each  fresh carrots
  1. Preheat oven to 350°F.
  2. Lightly coat Dutch oven with cooking spray.
  3. Season roast with salt and pepper, place in Dutch oven. On stove top over medium-high heat brown roast evenly on all sides.
  4. Slice onion and celery. Add to Dutch oven. Add water.
  5. Cover Dutch oven and bake for 1 hour and 15 minutes.
  6. Add carrots, continue to cook until meat and vegetables are tender, 1 additional hour.
  7. Transfer roast and vegetables to serving platter, slice and serve hot.

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