Dinner

Braised Pot Roast with Vegetables is for Dinner.

Braised Pot Roast with Vegetables takes 15 minutes to prepare.

Braised Pot Roast with Vegetables takes 180 minutes to cook.

Braised Pot Roast with Vegetables makes 8 servings.

The ingredients for Braised Pot Roast with Vegetables are:

1 (3 to 4 pound) beef chuck roast, trimmed of excess fat
Kosher salt and freshly ground black pepper
1 cup canned crushed tomatoes
1 cup fat free beef broth
1 red onion, quartered
2 garlic cloves, chopped
8 carrots, sliced
2 celery stalks, sliced
1 cup button mushrooms, stems removed
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves

Here is how you make Braised Pot Roast with Vegetables:

Season all sides of tghe beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot with a tight cover; brown the meat on all sides to get a nice crust on the outside. Pour in the tomatoes and beef broth. Scatter the vegetables nad herbs around the pot roast. Season with salt and pepper. Cover and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes wiht the pan juices, until beef is fork tender.Number of Servings: 8Recipe submitted by SparkPeople user CRICKET523.

The nutritional information for Braised Pot Roast with Vegetables is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 325.8

• Total Fat: 8.5 g
• Cholesterol: 136.1 mg
• Sodium: 352.7 mg
• Total Carbs: 10.0 g
• Dietary Fiber: 2.6 g
• Protein: 50.5 g