Pot Roast with Veggies for Dutch Oven
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1T EVOO3.44 lb Pot Roast3 Cups of Russett Potatoes1.5 Cups Carrots2 Cups Finely chopped celery2 Cups Onion finely sliced1 T minced garlic2 t Dried Rosemary2 t molasses3.5 sardines (8 g)1 Can (14.5 oz) Hunt's Fire Roasted Diced Tomatoes
Preheat Oven: 425*
Brown on all sides in 1/2 T EVOO on MED high heat
Remove meat from Dutch Oven
Add rest of EVOO
Dump in all vegges save garlic
Saute
Add garlic and rosemary
Add can of tomatoes when things start to get dry
Add the molasses and mix well
Ladle out 3/4 of the veggies to make room to put the roast back in.
Grace roast with some yummy anchovies
Cover roast with veggies then lid and pop in the oven.
After 20 min turn heat to 375* and let it keep cooking until hubby comes home.
2 hours should do if your single.
Number of Servings: 10
Recipe submitted by SparkPeople user AKMUMPOWER.
Brown on all sides in 1/2 T EVOO on MED high heat
Remove meat from Dutch Oven
Add rest of EVOO
Dump in all vegges save garlic
Saute
Add garlic and rosemary
Add can of tomatoes when things start to get dry
Add the molasses and mix well
Ladle out 3/4 of the veggies to make room to put the roast back in.
Grace roast with some yummy anchovies
Cover roast with veggies then lid and pop in the oven.
After 20 min turn heat to 375* and let it keep cooking until hubby comes home.
2 hours should do if your single.
Number of Servings: 10
Recipe submitted by SparkPeople user AKMUMPOWER.
Nutritional Info Amount Per Serving
- Calories: 391.8
- Total Fat: 12.6 g
- Cholesterol: 140.2 mg
- Sodium: 468.1 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 2.8 g
- Protein: 50.5 g
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