Dinner

Beth's Pot Roast is for Dinner.

Beth's Pot Roast takes several minutes to prepare.

Beth's Pot Roast takes several minutes to cook.

Beth's Pot Roast makes 4 servings.

The ingredients for Beth's Pot Roast are:

USDA Rump Roast, 16 oz.
Garlic Cloves, 5
Swanson Beef Stock, 4 cups
Pearl Onions, 4 oz
Organic Baby Carrots, 4 oz.
Red Potatoes, 4 or 5 small, diced
Salt
Pepper
a drizzle of olive oil

Gravy (optional);
Gold Medal Unbleached All Purpose Flour, 1/4 cup
Water, 1/2 cup

Here is how you make Beth's Pot Roast:

Turn crockpot on high. Make 5 slits throughout the roast. Stuff a clove of garlic in each slit. Rub the entire roast with the olive oil. Season with salt and pepper. Heat a large skillet, over medium heat. When the pan is hot, sear the roast on all sides, about 3 to 4 minutes. Remove from the pan and place the roast in the crockpot. Add the stock and cover, cooking the roast on low for 8-10 hours or on high for 6 -8 hours. 1 hour before serving, place the vegetables around the roast and cover. Remove the roast from the crockpot and arrange on a serving platter.Optional: Reserve the liquid. Whisk the flour and water together. Pour the reserved liquid and grime into a saucepan and bring to a simmer. Whisk the flour mixture into the reserved liquid. Bring the liquid back to a simmer and cook for 4 to 6 minutes. Season with salt and pepper. Serve with the pot roast.Number of Servings: 4Recipe submitted by SparkPeople user ELIZABETHKFOX.

The nutritional information for Beth's Pot Roast is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 233.3

• Total Fat: 3.5 g
• Cholesterol: 66.0 mg
• Sodium: 769.4 mg
• Total Carbs: 22.0 g
• Dietary Fiber: 1.6 g
• Protein: 25.9 g

The dietary needs meet for Beth's Pot Roast is Low Fat