Pot Roast with Veggies for Dutch Oven

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Pot Roast with Veggies for Dutch Oven calories by ingredient
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Introduction

We'll see We'll see
Number of Servings: 10

Ingredients

    1T EVOO
    3.44 lb Pot Roast
    3 Cups of Russett Potatoes
    1.5 Cups Carrots
    2 Cups Finely chopped celery
    2 Cups Onion finely sliced
    1 T minced garlic
    2 t Dried Rosemary
    2 t molasses
    3.5 sardines (8 g)
    1 Can (14.5 oz) Hunt's Fire Roasted Diced Tomatoes

Directions

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.

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