Garden Pot Roast

Adapt this beef pot roast recipe to whatever fresh vegetables are in season.



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Servings: 8
Prep Time: 25 mins
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Ingredients
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    1  3  pound 
    boneless beef bottom round roast
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    Salt
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    Black pepper
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    1   tablespoon 
    cooking oil
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    1  14  ounce can 
    beef broth
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    1/2  cup 
    coarsely chopped onion (1 medium)
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    1/2  teaspoon 
    dried marjoram, crushed
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    1/2  teaspoon 
    dried thyme, crushed
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    2   
    cloves garlic, minced
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    4   cups 
    cut-up vegetables (such as 2-inch pieces of peeled winter squash, carrots, parsnips, and/or green beans)
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    2   tablespoons 
    cold water
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    1   tablespoon 
    cornstarch

Directions
1.
Trim fat from meat. Sprinkle meat lightly with salt and pepper. In a 4- to 6-quart Dutch oven brown meat on all sides in hot oil for 5 minutes, turning to brown evenly. Drain off fat. Carefully pour broth over meat. Add onion, marjoram, thyme, and garlic. Bake, covered, in a 325 degree F oven for 2 hours.
2.
Add vegetables. Cover and bake for 30 to 40 minutes more or until tender. Transfer meat and vegetables to a serving platter; reserve cooking liquid in Dutch oven. Cover platter with foil to keep warm.
3.
For gravy, strain juices into a glass measuring cup. Skim fat from juices; return 1-1/4 cups of the juices to Dutch oven (discard remaining juices). In a small bowl stir together the cold water and cornstarch. Stir into juices in Dutch oven. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Season to taste with salt and pepper. Slice meat. Spoon some of the gravy over meat and vegetables. Pass remaining gravy. Makes 8 servings.
Nutrition information
Per Serving: cal. (kcal) 250, Fat, total (g) 8, chol. (mg) 83, sat. fat (g) 2, carb. (g) 9, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 3, pro. (g) 33, vit. A (IU) 4373, vit. C (mg) 7, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 28, Cobalamin (Vit. B12) (g) 3, sodium (mg) 337, Potassium (mg) 745, calcium (mg) 30, iron (mg) 4, Vegetables () 2, Lean Meat () 4, Percent Daily Values are based on a 2,000 calorie diet
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