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Nutrition Facts

Serving Size 1 (410g)

Recipe makes 6 servings

Calories 802
Calories from Fat 594 (74%)
Amount Per Serving %DV
Total Fat 66.0g 101%
Saturated Fat 25.9g 129%
Monounsaturated Fat 29.7g
Polyunsaturated Fat 2.8g
Trans Fat 0.0g
Cholesterol 161mg 53%
Sodium 338mg 14%
Potassium 927mg 26%
Total Carbohydrate 11.7g 3%
Dietary Fiber 2.4g 9%
Sugars 4.8g
Protein 39.0g 78%

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May 17 to May 23

GaylaV

Cross Rib Pot Roast & Veggies

Recipe #12333 | 3¼ hours | 15 min prep | add private note
Bergy

By: Bergy
Oct 2, 2001

Wonderful flavored Pot Roast or you may use a crockpot. You could add potatoes to make this a complete meal in one pot. Add potatoes for the last 45 minutes of cooking time in the Dutch Oven . If you are using a crockpot allow5 1/2 hours on low put your veggies (including potatoes) on the bottom of the crockpot put roast on top, turn roast after 3 hours and baste with sauce. I prefer doing this recipe in a Dutch oven .

SERVES 6 (change servings and units)

Ingredients

Directions

  1. 1
    Make small cuts in the roast and insert the slivers of Garlic.
  2. 2
    Rub the meat with salt& pepper.
  3. 3
    In a Dutch oven over high heat sear the roast on all sides browning well about 7 minutes.
  4. 4
    Add onions, carrots, celery, thyme, bayleaf, and stock.
  5. 5
    Cover tightly, lower heat and simmer for about 1 1/2 hrs, Turn the beef occasionally.
  6. 6
    Stir in the tomatoes, parsley, oregano, and basil.
  7. 7
    Simmer for about an hour or until the beef is tender, dicard bay leaf.
  8. 8
    Slice and serve with veggies and sauce.

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Featured Reviews for This Recipe

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From: GaylaV

On May 18, 2008

This is a very good pot roast and it made my house smell wonderful all afternoon. My husband, however, doesn't think tomatoes belong in a pot roast. I did cut the thyme and oregano to 1/2 tsp. each and was glad that I did. I used the beef broth and the 'gravy' was very good. The veg gets very overdone but it does flavour the gravy nicely. I put the potatoes in 45 minutes before the end and they were perfect. I used small potatoes in their skins. Thanks for sharing your recipe.

1 person found this review helpful

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  • From: Chef #166164

    On Apr 18, 2008

    Wow!! What a wonderful recipe, will certainly be making this over, & over & over again!!! A real hit with family & company!!

    1 person found this review helpful

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  • From: children from A to Z

    On Nov 12, 2007

    This was very good. This was the first time I've ever made a roast in a dutch oven. My roast was a little dry, I evidently over cooked it a little. The flavor was still very good. I strained the vege's and made gravy for the meat and mashed potatoes. Very flavorful. Thanks, Bergy!

    3 people found this review helpful

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    From: Baby Kato

    On Jan 11, 2006

    Wonderful Bergy...just wonderful. We had this for dinner the other night and it rocks. Rich, thick gravy with vegetables, juicy, tender, flavourful roast. I will definitely be making this dish again and again. Thank you for sharing.

    2 people found this review helpful

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  • Read all 5 reviews

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