Savory Fall-Apart Sunday Pot Roast with Potatoes & Carrots
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Baby Carrots, raw, 40 medium Olive Oil, 1 1tsp Flour, white, 1 TbspGARLIC SALT, 1/2 tsp Cardamom, ground, 1 tspPepper, black, 1 tspLawry's Season Salt, 1/2 tspWater, tap, 6 cup Potato, raw, 6 medium (scrubbed and cut in quarters)Beef Top Round Roast, 2.5 to 3 lbsOnions, raw, 2 medium (quartered)
1. Rub raw roast with flour and sprinkle with garlic salt.
2. Place olive oil in a heavy pot and warm over medium-high heat. Add pot roast and brown, turning until all sides are well- browned.
3. Cover with water. Add onions and spices. Bring to a boil and then reduce heat to medium-low. Cover and simmer 4-6 hours.
4. Add potatoes and carrots. Spice to taste. Optionally, add 1 tsp of salt. Cover and simmer 1-2 hours.
5. To serve, remove contents from broth and place in serving dish. Meat should fall apart easily. Serve with broth on the side (in place of gravy.)
Number of Servings: 8
Recipe submitted by SparkPeople user KKS5369.
2. Place olive oil in a heavy pot and warm over medium-high heat. Add pot roast and brown, turning until all sides are well- browned.
3. Cover with water. Add onions and spices. Bring to a boil and then reduce heat to medium-low. Cover and simmer 4-6 hours.
4. Add potatoes and carrots. Spice to taste. Optionally, add 1 tsp of salt. Cover and simmer 1-2 hours.
5. To serve, remove contents from broth and place in serving dish. Meat should fall apart easily. Serve with broth on the side (in place of gravy.)
Number of Servings: 8
Recipe submitted by SparkPeople user KKS5369.
Nutritional Info Amount Per Serving
- Calories: 399.8
- Total Fat: 12.3 g
- Cholesterol: 56.3 mg
- Sodium: 267.9 mg
- Total Carbs: 35.4 g
- Dietary Fiber: 5.1 g
- Protein: 35.4 g
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