Learn how to cook pot roast with this simple and savory stovetop pot roast made with turnips, carrots, and potatoes. Warm up a nice loaf of bread and toss a salad, and you have a hearty meal.
Ingredients
- 2 tablespoons vegetable oil
- 1 (3 pound) beef chuck roast
- 4 cups water, or as needed
- 4 stalks celery, chopped
- 4 cloves garlic, crushed
- 1 red onion, chopped
- 1 tablespoon dried basil
- salt and pepper to taste
- 6 turnips, peeled and cut into chunks
- 6 medium red potatoes, quartered
- 6 carrots, peeled and cut into chunks
Directions
Step 1
Heat oil in a large pot or Dutch oven over medium-high heat; add roast and quickly brown on all sides.
Step 2
Add enough water to the pot to cover roast; add celery, garlic, onion, basil, salt, and pepper. Bring to a boil; reduce heat to low and simmer for 2 hours and 15 minutes, adding additional water if needed to keep the roast covered.
Step 3
Add turnips and potatoes; simmer for an additional 15 minutes.
Step 4
Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork.
Step 5
Season to taste with salt and pepper if needed before serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 608 | |
% Daily Value * | |
Total Fat30g | 39% |
Saturated Fat11g | 54% |
Cholesterol103mg | 34% |
Sodium231mg | 10% |
Total Carbohydrate52g | 19% |
Dietary Fiber9g | 31% |
Total Sugars11g | |
Protein33g | |
Vitamin C51mg | 255% |
Calcium124mg | 10% |
Iron6mg | 31% |
Potassium1785mg | 38% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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