Pot Roast with Potatoes, Carrots & Onion
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Beef chuck, arm pot roast, 16 oz Baby Carrots, raw, 16Idaho or New Potato,4 medium, sliced in halfOnions, raw, 1 medium, slicedOlive Oil, 1 tsp garlic salt, 0.5 tsp Cardamom, ground, 1 tsp Water (enough to cover the meat and potatoes)
1. Rub raw roast with flour and garlic salt. Heat oil in a large stock pot. Place roast in the pot and brown well on both sides.
2. Add spices and sliced onion to the pot. Cover ingerdients with water. Simmer with the lid on for 2-4 hours. Check periodically to make certain that the water does not boil completely away, or simmer in a crock pot.
3. Add potatoes and carrots. Simmer 1 hour with the lid off to allow the juices to cook down.
4. If you prefer a thicker gravy to the au jus, remove the meat and vegetables from the pot. Slowly add corn starch (about 1 tsp, give or take) to the liquid in the pot until it reaches your preferred consitency. Or mix 1 tbs flour with 1/4 C of water and add the paste to the liquid in the pot, whisking until the paste is fully incorporated into the au jus. Simmer to thicken.
Serves 3.
Number of Servings: 4
Recipe submitted by SparkPeople user KKS5369.
2. Add spices and sliced onion to the pot. Cover ingerdients with water. Simmer with the lid on for 2-4 hours. Check periodically to make certain that the water does not boil completely away, or simmer in a crock pot.
3. Add potatoes and carrots. Simmer 1 hour with the lid off to allow the juices to cook down.
4. If you prefer a thicker gravy to the au jus, remove the meat and vegetables from the pot. Slowly add corn starch (about 1 tsp, give or take) to the liquid in the pot until it reaches your preferred consitency. Or mix 1 tbs flour with 1/4 C of water and add the paste to the liquid in the pot, whisking until the paste is fully incorporated into the au jus. Simmer to thicken.
Serves 3.
Number of Servings: 4
Recipe submitted by SparkPeople user KKS5369.
Nutritional Info Amount Per Serving
- Calories: 467.7
- Total Fat: 23.3 g
- Cholesterol: 68.3 mg
- Sodium: 262.2 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 4.3 g
- Protein: 36.6 g
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