Dinner

Garden Pot Roast is for Dinner.

Garden Pot Roast takes 30 minutes to prepare.

Garden Pot Roast takes 120 minutes to cook.

Garden Pot Roast makes 6 servings.

The ingredients for Garden Pot Roast are:

1.5-pound boneless beef bottom roast (remove fat)
Salt
Black Pepper
1 Tbsp. Extra Virgin Olive Oil
1 14 oz. can beef broth
1/2 cup coarsely chopped onion (medium)
1/2 tsp dried marjoram, crushed
1/2 tsp dried thyme, crushed
2 cloves garlic, minced
2 cups green beans (cut-up)
2 cups baby carrots (cut-up)
600 grams (4 medium) red potatos (cut-up)
2 Tbsp cold water
1 Tbsp cornstarch

Here is how you make Garden Pot Roast:

Makes 6 servingsTrim fat from meat. Sprinkle meat lightly with salt and pepper. In a 4- to 6-quart Dutch oven brown meat on all sides in hot oil for 5 minutes, turning to brown evenly. Drain off fat. Carefully pour broth over meat. add onion, marjoram, thyme, garlic, and vegetables. Bake covered, in a 325 degree oven for about 2 hours (until meat is 160-170 degrees).When done cut meat into cubes and trasfer veggies to serving platter or plates. Dispurse meat evenly between 4 servings. Reserve the cooking liquid (broth) in Dutch oven. Cover veggies and meat to keep warm.For gravy, strain juices into a glass measuring cup. Skim fat from juices; return 1 1/4 cups of juices to Dutch oven (discard remaining juices). In a small bowl stire together the cold water and cornstarch. Stir into juices in Dutch oven. Cook and stir for 2 minute more. Season to taste with salt and pepper. Slice meat. Spoon the gravy over meat and vegetables.Number of Servings: 6Recipe submitted by SparkPeople user BREEHARDY.

The nutritional information for Garden Pot Roast is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 394.1

• Total Fat: 8.7 g
• Cholesterol: 66.9 mg
• Sodium: 581.4 mg
• Total Carbs: 48.8 g
• Dietary Fiber: 9.5 g
• Protein: 31.4 g