Pot Roast w/Vegetables

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 251.8
  • Total Fat: 12.2 g
  • Cholesterol: 73.7 mg
  • Sodium: 340.3 mg
  • Total Carbs: 9.5 g
  • Dietary Fiber: 2.7 g
  • Protein: 25.6 g

View full nutritional breakdown of Pot Roast w/Vegetables calories by ingredient
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This is a delicious, easy, and low fat cozy meal! Using chuck filet is a leaner option. This is a delicious, easy, and low fat cozy meal! Using chuck filet is a leaner option.
Number of Servings: 8


    2 lb. beef chuck filet roast
    Salt and Pepper
    2 Tbs. olive oil
    2 oz. prosciutto, diced
    1 14.5oz. can diced tomatoes
    1 14.5oz. can beef broth
    2 onions, halved
    3 garlic cloves, roughly chopped
    1 1/2 c. baby carrots
    2 celery stalks, thick sliced
    1 1/2 button mushrooms, cleaned, stemmed
    and halved
    2 sprigs fresh rosemary
    4 sprigs fresh thyme
    2 bay leaves


Season all sides of beef with salt & pepper. In a large dutch oven, heat olive oil over moderately high heat. Brown meat on all sides, ensuring a good crust. Remove beef and add prosciutto. Saute until crisp. Add tomatoes and beef broth. Return beef to pot. Sprinkle vegetables and herbs around the beef. Cover the pot and reduce heat to low. Braise for 3 hours, basting the meat every 30 minutes with the pot juices, until the beef is fork tender.

Number of Servings: 8

Recipe submitted by SparkPeople user KRIS1975.

TAGS:  Beef/Pork |

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