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Pot Roast with Fall Vegetables

See full recipe on: Delish



Ingredients

1/2 teaspoon(s) dried thyme
Salt and pepper
1 (4-pound) boneless beef chuck or bottom round roast, trimmed of fat
2 tablespoon(s) olive oil
2 medium onions, chopped
2 clove(s) garlic, crushed with press
1 can(s) (14- to 14 1/2-ounce) beef broth
2 cup(s) water
2 teaspoon(s) worcestershire sauce
1 bay leaf
2 pound(s) all-purpose potatoes, unpeeled and cut into 1-inch chunks
1 pound(s) carrots, cut into 1-inch chunks
2 pound(s) green beans, trimmed and each cut in half

Nutrition 8 servings

Per Serving % Daily Value
Calories 489
Fat 14g 22%
Carbs 37g 12%
Protein 54g 109%
Fiber 7g 31%
Cholesterol 142mg 47%
Sodium 440mg 18%
     
Fat
Carbs
Protein

Preparation






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