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Vegetable Pot Roast

  • 120minutes

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Source: www.dlife.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B12, D
MineralsZinc, Copper, Natrium, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 1 lb beef chuck pot roast

  2. 1 each cooking spray

  3. 3 each small onions

  4. 3 each medium celery stalk

  5. 0 1/4 cup cold water

  6. 0 1/4 tsp salt

  7. 1/8 tsp black pepper

  8. 5 each fresh carrots

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F.

  2. Lightly coat Dutch oven with cooking spray.

  3. Season roast with salt and pepper, place in Dutch oven and brown evenly on all sides.

  4. Add sliced onion, celery, and water.

  5. Cover Dutch oven and bake for 1 hour and 15 minutes.

  6. Add carrots, continue to cook until meat and vegetables are tender, approximately 1 additional hour.

  7. Transfer roast and vegetables to serving plate, cut roast into 2-ounce slices.

  8. Serve hot.

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