Pot Roasted Beef
This is a tender and satisfying roast beef dinner. Serve with a green salad and bread.
- Yield
- 6 Servings
- Serving size
- 1 1/4 cup
- Rating
- 3.60 of 5 (5 ratings)
Food groups
- Protein Foods: 2 ounces
- Vegetables: 2 cups
Ingredients
- 1 pound beef round roast, thawed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon vegetable oil
- 8 red potatoes, peeled and quartered (or 2 cans, low-sodium sliced potatoes, drained)
- 2 turnips, peeled and quartered (or 1 can low-sodium sweet potatoes, drained)
- 1/2 cup onion, chopped in 1-inch pieces
- 1/2 cup carrots, chopped in 1-inch pieces
- 1/2 cup low-sodium tomato juice
Directions
- Preheat oven to 350 °F. Season the roast with salt and pepper.
- In a large pan, brown the roast in the oil over medium to high heat for 10 to 12 minutes.
- Drain fat.
- Use a large iron skillet or roasting pan.
- Put the roast in the middle of the pan.
- Add the potatoes, turnips, onions, and carrots around the roast.
- Pour the tomato juice over the roast and vegetables.
- Cover the pan with a lid or foil and bake for 1 hour or until potatoes are cooked.
- If desired, cut roast into one inch chunks.
- Mix and serve.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 276.98 |
| Total Fat | 3.13 g |
| Saturated Fat | 1.12 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 46.64 mg |
| Carbohydrates | 41.01 g |
| Dietary Fiber | 4.67 g |
| Total Sugars | 5.31 g |
| Added Sugars included | 0 g |
| Protein | 21.21 g |
| Calcium | 48 mg |
| Potassium | 1396 mg |
| Sodium | 186.69 mg |
| Copper | 0 mg |
| Iron | 3 mg |
| Magnesium | 69 mg |
| Phosphorus | 320 mg |
| Selenium | 17 mg |
| Zinc | 4 mg |
| Vitamin A | 85 mcg |
| Vitamin B6 | 0.9 mg |
| Vitamin B12 | 1.2 mcg |
| Vitamin C | 39 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 8 mcg |
| Folate | 63 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.3 mg |
| Niacin | 8 mg |
| Choline | 90 mg |
Notes
Tip for cooking beef roast: The recommended safe minimum internal temperature for beef roast is 145 °F, as measured with a food thermometer.
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Source
Recipe by: A Harvest of Recipes with USDA Foods — USDA Food Distribution Program on Indian Reservations
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/pot-roasted-beef. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.