Beef / Pork

Beef pot roast with pan roasted vegies is for Dinner.

Beef pot roast with pan roasted vegies takes 20 minutes to prepare.

Beef pot roast with pan roasted vegies takes 240 minutes to cook.

Beef pot roast with pan roasted vegies makes 4 servings.

The ingredients for Beef pot roast with pan roasted vegies are:

1 pound beef chuck
1 fennel bulb chopped in large pieces
2 large carrots chopped in large pieces
2 parsnips chopped in large pieces
1 tablespoon of Better than Bouilon mix
2 cups water
1 TBS snipped rosemary
1 minced garlic clove
salt
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Here is how you make Beef pot roast with pan roasted vegies:

Place meat in small roasting pan. Salt and pepper the meat and add minced garlic and rosemary to the the top of the meat. Arrange vegetables around the edge. Mix water and bouilon mix and pour over the meat and vegetables. Bake 4 hours at 300 degreesServing Size: 4Number of Servings: 4Recipe submitted by SparkPeople user PHILWOODFORD.

The nutritional information for Beef pot roast with pan roasted vegies is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 400.5

• Total Fat: 22.4 g
• Cholesterol: 68.0 mg
• Sodium: 351.5 mg
• Total Carbs: 15.0 g
• Dietary Fiber: 4.3 g
• Protein: 33.8 g