Beef Pot Roast with Winter Vegetables Recipe

Looking for an easy Beef Pot Roast with Winter Vegetables recipe? Learn how to make Beef Pot Roast with Winter Vegetables using healthy ingredients.


Submitted by Memriy

Makes 10 servings



Beef and root vegetables are slow-roasted in red wine and seasoned with fragrant thyme for a tender and richly flavored winter supper.

Recipe Ingredients for Beef Pot Roast with Winter Vegetables

64 oz Beef, Chuck, Blade Roast
3 cup, cubes Rutabagas
3 cup, cubes Turnips
1 medium (2-1/2" dia) Onions
16 fl oz Wine, Table, Red
1 tsp, crumbled Bay Leaf
3 tsp Peppercorns

Recipe Directions for Beef Pot Roast with Winter Vegetables

  1. Add chopped carrots, parsnips and turnips to the Crock Pot.

  2. Season the beef and vegetables with bay leafs, thyme and whole black peppercorns. Pour red wine over the vegetables and meat.

  3. Cook on Low for 7-10 hours.  Remember chuck roasts are tougher cuts of meat so the longer it cooks the better.

Categories

Main Dish

Nutrition Facts
Serving Size 338.4g
Amount Per Serving
Calories
734
Calories from Fat
455
% Daily Value*
Total Fat
50.6g
78%
Saturated Fat
20.1g
101%
Trans Fat
0.0g
Cholesterol
187mg
62%
Sodium
136mg
6%
Potassium
739mg
21%
Total Carbohydrates
9.1g
3%
Dietary Fiber
2.1g
8%
Sugars
5.2g
Protein
48.6g
Vitamin A 0% Vitamin C 26%
Calcium 7% Iron 34%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
D+
  Good points
  • Low in sodium
  • Low in sugar
  • High in zinc
  •   Bad points
  • High in saturated fat
  • Contains alcohol
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