Classic Oven Pot Roast with Hearty Vegetables
Savor the comforting flavors of this classic oven pot roast, featuring a tender blade roast seasoned with salt and pepper, paired with a medley of carrots, potatoes, and onions. Slow-cooked to perfection, this dish is a timeless favorite that brings warmth to the table.
Ingredients
| 1 | blade roast, cut about 4 inches thick and weighing about 5 lbs. |
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| 1 | teaspoon salt |
| ⅛ | teaspoon pepper |
| 1 | cup water |
| 6 | medium carrots, peeled and cut into 2-inch cubes |
| 6 | medium potatoes, peeled and quartered |
| 3 | medium onions, peeled and quartered |
Instructions
| 1. | Season the blade roast generously with salt and pepper. |
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| 2. | Place the seasoned roast in a large roasting pan. |
| 3. | Pour water into the pan, cover it, and roast in a preheated 325°F (165°C) oven for 1 1/2 hours. |
| 4. | Uncover the roast and arrange the carrots, potatoes, and onions around it in the pan. |
| 5. | Recover the pan and continue to cook for 2 1/2 to 3 hours more, or until the meat and vegetables are tender when pierced with a fork. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 211.1 kcal |
| Protein | 5.5 g |
| Fat | 0.4 g |
| Carbohydrates | 48.2 g |
| Fiber | 7.3 g |
| Sugar | 6.9 g |
Published on Aug 05, 2024 by Luminița