Pot Roast with Potatoes and Carrots

Portion Size: 3 oz. meat, ½ cup potatoes, ½ cup carrots

Ingredients: Yields: 8 servings

Ingredients Notes: 
3 1/2 to 4 Pounds rib roast, rolled rib roast, sirloin rib roast, eye of round or rolled  rib roast (boneless)Trim all visible fat
2 teaspoon paprika
½ teaspoon dried basil 
½ teaspoon dried oregano 
½ teaspoon thyme
1 teaspoon garlic powder 
½ cup water 
½ cup red wine vinegar
1 can (14 oz.) low sodium beef broth 
8 medium Red potatoes (4 cups)Wash and trim
½ teaspoon salt 
¼ teaspoon black pepper
8 carrots, cut into 1 ½ inch thick pieces (4 cups)Wash, trim and peel
For gluten free (GF): Use GF beef broth. Always check each ingredient to be sure it is gluten free.


Steps:Directions: Critical Control Point / Quality Assurance
1Preheat oven to 300 degrees.
2Place  in a large pot coated with cooking spray over medium- high heat.
3Season roast with paprika, basil, oregano, thyme, and garlic.
4Add roast to heated pot and brown all sides.
5Remove from pan; reduce heat to medium.
6Add onion; sauté 10 minutes.
7Add water, vinegar, and broth; bring to boil.
8Peel a half inch strip around each potato.
9Stir in salt, pepper, carrots and potatoes. 
10Return roast to pan.
11Cover and bake at 300 degree for 2 hours. Thermometer reading should be 165 degrees 

Jacqueline Larson M.S., R.D.N. and Associates