Garden Pot Roast

4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 394.1
  • Total Fat: 8.7 g
  • Cholesterol: 66.9 mg
  • Sodium: 581.4 mg
  • Total Carbs: 48.8 g
  • Dietary Fiber: 9.5 g
  • Protein: 31.4 g

View full nutritional breakdown of Garden Pot Roast calories by ingredient
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Pot roast that cooks in 2 hours and tastes great! Pot roast that cooks in 2 hours and tastes great!
Number of Servings: 6


    1.5-pound boneless beef bottom roast (remove fat)
    Black Pepper
    1 Tbsp. Extra Virgin Olive Oil
    1 14 oz. can beef broth
    1/2 cup coarsely chopped onion (medium)
    1/2 tsp dried marjoram, crushed
    1/2 tsp dried thyme, crushed
    2 cloves garlic, minced
    2 cups green beans (cut-up)
    2 cups baby carrots (cut-up)
    600 grams (4 medium) red potatos (cut-up)
    2 Tbsp cold water
    1 Tbsp cornstarch


Makes 6 servings

Trim fat from meat. Sprinkle meat lightly with salt and pepper. In a 4- to 6-quart Dutch oven brown meat on all sides in hot oil for 5 minutes, turning to brown evenly. Drain off fat. Carefully pour broth over meat. add onion, marjoram, thyme, garlic, and vegetables. Bake covered, in a 325 degree oven for about 2 hours (until meat is 160-170 degrees).

When done cut meat into cubes and trasfer veggies to serving platter or plates. Dispurse meat evenly between 4 servings. Reserve the cooking liquid (broth) in Dutch oven. Cover veggies and meat to keep warm.

For gravy, strain juices into a glass measuring cup. Skim fat from juices; return 1 1/4 cups of juices to Dutch oven (discard remaining juices). In a small bowl stire together the cold water and cornstarch. Stir into juices in Dutch oven. Cook and stir for 2 minute more. Season to taste with salt and pepper. Slice meat. Spoon the gravy over meat and vegetables.

Number of Servings: 6

Recipe submitted by SparkPeople user BREEHARDY.

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Member Ratings For This Recipe

  • Incredible!
    2 of 2 people found this review helpful
    This recipe is wonderful. We used a chuck roast with very little fat. I did not have any marjoram to use, but we did add the thyme. The aromas from the oven were absolutely incredible. We left the roast (#3+) in the oven for nearly three hours but could not stand it any longer. It was wonderful - 11/9/09

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  • Very Good
    delicious - 4/20/11

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  • 140 degrees internal temperature for medium rare - I personally prefer slices to cubes. Sounds delicious and I'll try it today. - 3/11/10

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