Beef / Pork

Grandma's pot roast with potatoes and carrots is for Dinner.

Grandma's pot roast with potatoes and carrots takes 30 minutes to prepare.

Grandma's pot roast with potatoes and carrots takes 120 minutes to cook.

Grandma's pot roast with potatoes and carrots makes 8 servings.

The ingredients for Grandma's pot roast with potatoes and carrots are:

2 lbs Beef, roast, eye of round
1/2 cup whole wheat flour (use as much as you need to coat the beef)
ground pepper (for seasoning)
onion
3 cloves garlic
6 medium potatoes, cut into chunks (I would normally use more but this was all I had on hand)
carrots, sliced (I used a 16 oz bag of frozen because that's all I had on hand)

Here is how you make Grandma's pot roast with potatoes and carrots:

Preheat oven to 350-375 degrees F. In a roasting plan, coat beef in wheat flour and ground pepper (to taste). Brown on top of stove at medium heat. Lower heat if need to keep roast from charring. You just want the surface browned.While browning add one onion and 2 cloves garlic, chopped fine. Continue to brown roast and cook onion together until onion is translucent.Once beef is browned and onion and garlic are translucent, add cut up potatoes and carrots around the roast. Add enough water to cover your vegetables--there should be enough to come up past the middle of the roast, if not cover the roast entirely.Cover the pan with it's lid and place in pre-heated oven. Cook for 2 hours.If you use a larger or smaller roast alter cooking time to reflect roughly one hour per pound of beef.Makes 8 servings.

The nutritional information for Grandma's pot roast with potatoes and carrots is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 328.0

• Total Fat: 7.4 g
• Cholesterol: 60.8 mg
• Sodium: 303.6 mg
• Total Carbs: 37.3 g
• Dietary Fiber: 5.7 g
• Protein: 26.1 g