Pot Roast with Roasted Vegetables

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!

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  • 2 tablespoons butter or margarine
  • 2 turnips (8 oz. each), peeled, halved and cut into 1/2-inch-thick slices
  • 2 medium potatoes (8 ounces each), peeled, halved and cut into 1/2-inch-thick slices
  • 1 small butternut squash (1-1/2 pounds), peeled, cut in half lengthwise, seeded and cut into 1/2-inch-thick slices
  • 2 pound refrigerated, fully cooked beef pot roast with natural juice gravy
  • 1 teaspoon minced fresh thyme or parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Cooked broccoli (optional)
  • Fresh thyme sprigs, for garnish
Heat oven to 450 degrees F.
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.
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: cal. (kcal) 530, Fat, total (g) 16, chol. (mg) 144, sat. fat (g) 8, carb. (g) 44, fiber (g) 6, pro. (g) 54, sodium (mg) 1125, Percent Daily Values are based on a 2,000 calorie diet
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