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Winter Pot Roast
Source: dLife

Moist and tender pot roast cooked with vegetables.

Prep Time: 15 minutes
Cook Time: 2 hours
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 223.3
Total Carbs 4.8 g
Dietary Fiber 1.1 g
Sugars 1.8 g
Total Fat 6.1 g
Saturated Fat 2.0 g
Unsaturated Fat 0.4 g
Potassium 105.7 mg
Protein 35.4 g
Sodium 100.4 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 4 Meat , 1 Starch , 5 Lean Meat
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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1 each  fresh carrots
1 each  large tomato
1 each  large onion
2 each  medium celery stalks
2 1/4 lb  top round steak, lean
2 each  medium garlic cloves
1 pinch  salt and pepper
1 each  bay leaves
1 cup  cold water
  1. Peel and slice the carrot in rounds.
  2. Chop the tomato, onion, and celery into bite-size pieces.
  3. Pat the roast dry. Squeeze the garlic (through a press) over the roast. Add salt and pepper as desired.
  4. Place the carrot, tomato, onion, celery, and roast into a clay pot, Dutch oven, or roaster pan. Assemble the vegetables around the meat. Add the bay leaf and one cup of water or broth.
  5. If using a clay pot, place pot in a cold oven and turn to 400 degrees F. If using a conventional Dutch oven or roaster pan, oven may be preheated.
  6. Cook for about 1 hour per pound until meat is tender and nearly falling apart. During cooking process, avoid opening the pot frequently to preserve moisture.
  7. Cool slightly. Slice across the grain. Serve the broth and vegetables over the meat.

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