Pot Roast With LOTS of Veggies

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blta salad0599 1 scaled Pot Roast With LOTS of Veggies

Pot Roast and Veggies

A classic dinner that utilizes lower cost cuts of meat and fills in with lots of veggies!
Prep Time: 10 minutes
Cook Time: 4 hours
Course: Entree
Cuisine: American
Keyword: budget
Servings: 8 people
Calories: 181kcal
Author: Judy Doherty


  • 1 pound Beef Chuck Roast whole
  • 1 tsp olive oil
  • 1 pound Yukon gold potatoes cut in half
  • 2 each onions peeled and diced
  • 1 pound baby carrots
  • 2 cups chicken broth or water low sodium
  • 1/4 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp red pepper flakes


  • Heat a Dutch oven pan over medium heat on the stove.
  • Sear the meat so it is brown on all sides. Remove from pan.
  • Add the veggies and allow it to brown. Add the beef back in. Top with water or broth.
  • Cover the roast and bake covered for 3-4 hours or until tender.
  • Skim off the excess fat. Serve the meat with the veggies.


Calories: 181kcal | Carbohydrates: 16g | Protein: 14g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 113mg | Potassium: 618mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7865IU | Vitamin C: 13mg | Calcium: 39mg | Iron: 2mg
Tried this recipe?Let us know how it was!
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