Classic Beef Pot Roast with Vegetables

1. 1

   Heat the oven to 300 degrees F (150 degrees C).

2. 2

   Set the roast in a large baking pan; place the potatoes, onion, carrots, and celery around the roast.

3. 3

   Pour 3 cups water into the baking pan. Season the roast with salt, pepper, and garlic salt. Cover the pan with aluminum foil.

4. 4

   Bake in the preheated oven until the roast is browned and fork tender, 3 to 4 hours.

5. 5

   Move the roast to an oven-safe platter. Lift out the vegetables with a slotted spoon and arrange them around the roast.

6. 6

   Lower the oven temperature to 200 degrees F (95 degrees C). Put the platter with the roast and vegetables in the oven to keep warm.

7. 7

   Pour the remaining pan juices into a saucepan; bring to a boil. Mix the remaining 1/2 cup water and cornstarch in a bowl until smooth; pour into the boiling pan juices. Reduce the heat to medium; cook, stirring constantly, until the gravy is thick, about 5 minutes; season with salt and pepper. Stir in the browning sauce.

• Calories 319.93 kcal Moderate
• Protein 15.61 g Good Source
• Carbs 50.47 g Moderate
• Total Fat 5.73 g Moderate
• Saturated Fat 2.29 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 31.76 mg Moderate
• Sodium 1225.96 mg High
• Fiber 7.53 g Good Source
• Sugar 18.44 g High
• Added Sugar 8.73 g Moderate
• Calcium 66.9 mg Low Source
• Iron 2.02 mg Moderate
• Potassium 850.37 mg Moderate
• Vitamin A 824.23 mcg_rae Good Source
• Vitamin C 11.51 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Celery
• Corn 🌽
• Garlic 🧄
• Onions 🧅