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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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Cross Rib Pot Roast & Veggies
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
Ingredients
- 3 lbs cross-rib roasts, boneless or blade roast,boneless
- 3 cloves garlic, slivered
- salt and pepper
- 1 tablespoon flour
- 2 tablespoons lite olive oil
- 2 large onions, coarsely chopped
- 3 carrots, coarsely chopped
- 2 stalks celery, chopped
- 1 teaspoon thyme
- 1 bay leaf
- 1 cup beef stock, or tomatoe juice or red wine
- 1 cup canned tomato, drained and chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Directions
1
Make small cuts in the roast and insert the slivers of Garlic.2
Rub the meat with salt& pepper.3
In a Dutch oven over high heat sear the roast on all sides browning well about 7 minutes.4
Add onions, carrots, celery, thyme, bayleaf, and stock.5
Cover tightly, lower heat and simmer for about 1 1/2 hrs, Turn the beef occasionally.6
Stir in the tomatoes, parsley, oregano, and basil.7
Simmer for about an hour or until the beef is tender, dicard bay leaf.8
Slice and serve with veggies and sauce.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Beef
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Crock-Pot
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
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.
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!!
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!
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.
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