Beef / Pork

Pot Roast with Veggies for Dutch Oven is for Dinner.

Pot Roast with Veggies for Dutch Oven takes 40 minutes to prepare.

Pot Roast with Veggies for Dutch Oven takes 240 minutes to cook.

Pot Roast with Veggies for Dutch Oven makes 10 servings.

The ingredients for Pot Roast with Veggies for Dutch Oven are:

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

Here is how you make Pot Roast with Veggies for Dutch Oven:

Preheat Oven: 425*Brown on all sides in 1/2 T EVOO on MED high heatRemove meat from Dutch OvenAdd rest of EVOODump in all vegges save garlicSaute Add garlic and rosemaryAdd can of tomatoes when things start to get dryAdd the molasses and mix wellLadle 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: 10Recipe submitted by SparkPeople user AKMUMPOWER.

The nutritional information for Pot Roast with Veggies for Dutch Oven is:

• 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