Nutrition Facts

  • One serving:
  • (4 ounces)
  • Calories:
  • 360
  • Fat:
  • 16 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 88 mg
  • Sodium:
  • 276 mg
  • Carbohydrate:
  • 24 g
  • Fiber:
  • 4 g
  • Protein:
  • 30 g


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Stovetop Pot Roast

Country Woman

I make this hearty stovetop favorite at least twice a month- my husband, Jim, loves it! You can use whatever vegetables are abundant in your garden. I like to cut up the leftovers, add gravy and warm it up like a stew.

SERVINGS: 8-10

CATEGORY: Main Dish

METHOD: Other stovetop

TIME: Prep: 15 min. Cook: 3-1/4 hours

Ingredients:

  • 1 boneless beef chuck roast (3 to 4 pounds)
  • 2 to 3 garlic cloves, peeled and halved lengthwise
  • 2 tablespoons olive oil
  • 1 large onion, cut into 1/2-inch slices
  • 3 celery ribs, cut into 1/2-inch slices
  • 2 medium turnips, peeled and cut into chunks
  • 4 cups water
  • 2 teaspoons beef bouillon granules
  • 4 medium potatoes, peeled and quartered
  • 1 pound carrots, cut into chunks
  • 1/2 pound fresh green beans, trimmed
  • 1/2 pound sliced fresh mushrooms
  • 3 tablespoons cornstarch
  • 1/4 cup cold water
  • Salt and pepper to taste

Directions:

Cut slits in roast; insert garlic slivers. In a Dutch oven, brown roast in oil on all sides. Remove roast. Add the onion, celery and turnips to skillet. Place roast over vegetables; add water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 2 hours.
    Add the potatoes, carrots and beans; cover and cook for 45 minutes. Add mushrooms; cover and cook 15 minutes longer or until meat and vegetables are tender. Remove to a serving platter and keep warm.
    Skim fat from pan juices. Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes. Season with salt and pepper. Serve roast with vegetables and gravy. Yield: 8-10 servings.


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