Try this Pot roast with roasted vegetables recipe, or contribute your own.
Suggest a better descriptionVeggies: preheat oven to 400. Place potatoes, carrots and 2 medium onions in a large bowl. Add two tablespoons olive oil, thyme and season generously with salt and pepper. Toss veggies to coat. Transfer to a rimmed baking sheet and roast for 45 minutes or until tender and well browned, turning every 15 minutes. Remove from oven and sprinkle with parsley, 2 teaspoons lemon zest, 2 tablespoons lemon juice and more salt and pepper if desired.
Roast: preheat oven to 300. Heat 2 tablespoons of olive oil in large Dutch oven. Season roast generously with salt and pepper; add to pot and sear on all sides until nicely browned. Transfer roast to a plate, then pour beer into pot, whisking to scrape up any browned bits and whisk down foam. Stir in broth, Italian dressing, bay leaves, garlic and the two onions. Put roast back in pot and bake covered for 1-1/2 to 3 hours or until tender; turning over once.
Remove bay leaves and serve with roasted veggies.
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Serving Size: 1 Serving (1670g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 641 | ||
Calories from Fat: 141 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.7g | 21 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 10.2g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 782.8mg | 27 % | |
Potassium 2299.6mg | 61 % | |
Total Carbohydrate 112.5g | 33 % | |
Dietary Fiber 27.1g | 108 % | |
Sugars, other 85.4g | ||
Protein 12.7g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 641
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