Cook up this hearty Pot Roast with braised beef Shoulder Roast and chunky fresh vegetables in a savory gravy.
Combine seasoning ingredients; press evenly onto all surfaces beef roast. Heat oil in stockpot over medium heat until hot. Brown roast on all sides. Pour off drippings and season beef with salt.
Add broth to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; continue cooking, covered, 30 to 45 minutes or until roast and vegetables are fork-tender.
Remove roast and vegetables; keep warm. Strain cooking liquid; skim fat, if necessary. Measure 2 cups cooking liquid (Add beef broth or water to cooking liquid to yield 2 cups, if necessary.); return to stockpot. Combine water and cornstarch; stir into cooking liquid. Bring to boil, stirring constantly; cook and stir 1 to 2 minutes or until mixture is thickened.
Carve roast into thin slices. Season with salt, as desired. Serve with vegetables and gravy.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 289 Calories; 81 Calories from fat; 9g Total Fat (2 g Saturated Fat; 3 g Monounsaturated Fat;) 60 mg Cholesterol; 425 mg Sodium; 29 g Total Carbohydrate; 4.6 g Dietary Fiber; 25 g Protein; 3.9 mg Iron; 4.9 mg Niacin; 0.5 mg Vitamin B6; 2.6 mcg Vitamin B12; 6 mg Zinc; 27.3 mcg Selenium; 18.9 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.
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