Pot Roast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2lb Eye of Round3 Cloves Garlic2 Shallots (or one onion)1 bag Fingerling potatoes1 bag Baby CarrotsFlourOlive oilSaltPepperCrushed Red PepperWater(optional) Beef Bouillon
-Preheat the oven to 350.
-Trim & flour the beef.
-Chop shallots and garlic in half.
-Season the carrots and potatoes with salt & pepper.
-In a heavy bottoms pot (I used a dutch oven), brown all sides of the beef in olive oil, when halfway done, add the shallots and garlic.
-Once the beef is browned, add carrots and potatoes to the pot and cover with water/broth/bouillon (should come 1/2 way to 3/4 way up the meat).
-Toss in some more black and red crushed pepper and cover.
-Place in oven for 2 hours at 350 degrees.
-It may not be entirely necessary, but I let my roast rest for a full 15 minutes before carving.
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user MIU820.
-Trim & flour the beef.
-Chop shallots and garlic in half.
-Season the carrots and potatoes with salt & pepper.
-In a heavy bottoms pot (I used a dutch oven), brown all sides of the beef in olive oil, when halfway done, add the shallots and garlic.
-Once the beef is browned, add carrots and potatoes to the pot and cover with water/broth/bouillon (should come 1/2 way to 3/4 way up the meat).
-Toss in some more black and red crushed pepper and cover.
-Place in oven for 2 hours at 350 degrees.
-It may not be entirely necessary, but I let my roast rest for a full 15 minutes before carving.
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user MIU820.
Nutritional Info Amount Per Serving
- Calories: 469.1
- Total Fat: 16.4 g
- Cholesterol: 129.3 mg
- Sodium: 252.7 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 5.5 g
- Protein: 54.4 g
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