Contributed By: DCC
Maureen Bligh
A family favorite that will satisfy everyone. Great for a busy night, everything is in one pot!
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Total Preparation Time: Less than 15 minutes
Ingredients: Beef
Vegetables
Actual Cooking Time: More than 2 hours
Number of Servings: 6
Origin: American
Special Features: Kids can help make it
Nutrition Content: High Fiber
Meal Type: Entree
Ingredients
2 lbs Well trimmed boneless beef rump roast (or chuck shoulder pot roast)
2 tbsp Flour
1 tbsp Olive oil
1 1/2 cups Water
1/4 cup Balsamic vinegar
2 Packets (.17 oz) instant vegetable broth mix
1 Large (12 oz) Spanish onion, sliced
2 lbs Potatoes, cut into 1" pieces
6 Carrots, pared and cut into 2" pieces
Preparation
Heat oven to 325 degrees F. Coat roast with flour. In nonstick Dutch oven brown roast in oil; remove. Add water, vinegar, and broth mix to pot, and cook 1 minute, stirring.
Return roast to pot; sprinkle with salt and pepper. Place vegetables around roast. Cover. Bake 2 3/4 hours or until tender, turning once. Remove roast and slice. Remove vegetables to platter. Return beef to pan and simmer 5 minutes.
Cook's Notes
You could also use an electric skillet to cook the roast. Follow cooking directions as shown above.
Nutrition Information
Calories: 563
;
Total Fat: 20g
;
Saturated Fat: 7g
;
Polyunsaturated Fat: 1g
;
Carbohydrates: 42g
;
Protein: 50g
;
Sodium: 262mg
;
Fiber: 6g