Dinner

Pot Roast with Mashed Potatoes and Veggies is for Dinner.

Pot Roast with Mashed Potatoes and Veggies takes 20 minutes to prepare.

Pot Roast with Mashed Potatoes and Veggies takes 360 minutes to cook.

Pot Roast with Mashed Potatoes and Veggies makes 8 servings.

The ingredients for Pot Roast with Mashed Potatoes and Veggies are:

3 T. grapeseed oil
3-4 lbs. boneless chuck roast - trimmed and seasoned with S&P
1/4 c. all-purpose flour
2 T. tomato paste
1/2 c. dry white wine
1 1/2 c. low-sodium beef broth
1 T. Worcestershire sauce
2 c. sliced onion
6 medium carrots, chopped into big pieces
3 large stalks celery, chopped into big pieces
6 cloves garlic, chopped
1/4 c. chopped fresh thyme leaves
2 bay leaves
6 medium potatoes (white or red)
2 T. butter (for mashed potatoes)

Here is how you make Pot Roast with Mashed Potatoes and Veggies:

1. Heat oil in a large saute pan over medium-high heat. Sear roast on all sides (10 minutes total). 2. Transfer roast to a 6-qt. crock-pot; keep drippings in the pan.3. Stir flour into saute pan; cook 1 minute. Add tomato paste and cook 1 minute more.4. Deglaze the pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire; bring mixture to a simmer, scraping up any brown bits.5. Transfer broth mixture to the crock-pot; add onions, carrots, celery, garlic, thyme and bay leaves. Cover and cook until meat is fork-tender (on high heat for 5-6 minutes).6. When ready to serve, discard the bay leaves and make the mashed potatoes.Serving Size: Makes 6-8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user MICHEE72.

The nutritional information for Pot Roast with Mashed Potatoes and Veggies is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 889.7

• Total Fat: 48.9 g
• Cholesterol: 143.8 mg
• Sodium: 473.3 mg
• Total Carbs: 37.2 g
• Dietary Fiber: 6.7 g
• Protein: 68.9 g