Pot Roast with Roasted Vegetables
Recipe from
Ladies' Home Journal
For this fast dinner, we roasted winter vegetables in the oven while heating a refrigerated, fully cooked pot roast in the microwave. It's comfort food made easy!
Ingredients
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2 tablespoonsbutter or margarinesee savings
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2turnips (8 oz. each), peeled, halved and cut into 1/2-inch-thick slicessee savings
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2medium potatoes (8 ounces each), peeled, halved and cut into 1/2-inch-thick slicessee savings
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1 smallbutternut squash (1-1/2 pounds), peeled, cut in half lengthwise, seeded and cut into 1/2-inch-thick slicessee savings
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One 2-poundrefrigerated, fully cooked beef pot roast with natural juice gravysee savings
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1 teaspoonminced fresh thyme or parsleysee savings
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1/2 teaspoonsaltsee savings
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1/4 teaspoonfreshly ground peppersee savings
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Cooked broccoli (optional)see savings
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Fresh thyme sprigs, for garnishsee savings
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Directions
1.
Heat oven to 450 degrees F.
2.
Divide butter into 2 equal pieces. Add one piece to each of 2 jelly-roll or large broiler pans; place pans in oven for 1 minute, until butter melts. Divide turnips between pans, toss with butter and spread in a single layer; roast 5 to 7 minutes. Divide and add potatoes and squash to the turnips and roast 30 minutes more, switching pans halfway through, until vegetables are tender.
3.
After 20 minutes, begin to microwave pot roast as directed. Toss vegetables with thyme, salt and pepper. Slice beef and transfer to a serving platter. Spoon gravy over top. Serve with roasted vegetables and broccoli, if desired. Garnish with thyme sprigs.
Nutrition information
Per serving: Calories 530, Total Fat 16 g, Saturated Fat 8 g, Cholesterol 144 mg, Sodium 1125 mg, Carbohydrate 44 g, Fiber 6 g, Protein 54 g.
Percent Daily Values are based on a 2,000 calorie diet
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