READY IN 2¾ hrs

Swanson® Savory Pot Roast with Harvest Vegetables

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Read Reviews (9)

"This comforting dish of slow-simmered beef, potatoes and carrots gets its flavor from savory Swanson® Beef Stock." — Campbell's Kitchen

Directions

Heat the oil in a 6-quart saucepot. Add the beef and cook until it's well browned on all sides. Pour off any fat.
Add the stock and vegetable juice to the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour 45 minutes.
Add the carrots, potatoes and celery to the saucepot. Cover and cook for 30 minutes or until the vegetables are tender. Remove the beef and vegetables from the saucepot.
Stir the flour and water in a small bowl. Add to the saucepot. Cook and stir until the mixture boils and thickens. Serve with the beef and vegetables.

Kitchen-Friendly View

PREP 15 mins
COOK 2 hrs 30 mins
READY IN 2 hrs 45 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 14, 2011

If I hadnt doctored the recipe it would have been very bland... here is what i added: Seasonings: 2 bay leaves, marjoram, thyme, garlic salt, black pepper, sea salt I used a little red cooking wine with (extra)broth and veggie juice I added garlic (3cloves), 2 onions, and 1lb mushrooms to the potatoes and carrots. cooked 2hrs on 250 and an additional hour also on 250 after i added veggies... It turned out fantastic!

—Amber

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Most Helpful Critical Review

Jun 12, 2009

I'm not sure what I did wrong. I had a 3.25 pound roast and followed the recipe as written, however, my meat was overcooked, my veggies were undercooked, and my sauce never thickened - even after adding more flour.

—ns09

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12 Ratings

Jan 26, 2009

Delicious and easy. I added little white onions to cook with the vegetables.

—Patricia

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Oct 07, 2009

I have been cooking since I was a little girl. Started off by just watching my mother, then little by little, I was cutting and dicing while in there with her. The first Pot Roast I ever made was the same recipe that my mother taught me while watching her. This recipe is almost exactly the same as hers. I have learned that even though a recipe can be exactly the same, there are always different ideas that another person has for their recipe. I never had used the V8 juice before, thought I would try it this time. WOW. Great taste to an already fantastic recipe. I also add a couple of Bay Leaves to it. My recipe had always used 1 cup of dry Red Wine instead of the V8. It does make the taste just different enough that my husband actually tasted the difference. He loves them both. Now that's a miracle. Lol. THANK YOU CAMBELL'S!

—Amy Filson

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Dec 09, 2010

I made this for dinner tonight, and it turned out pretty good. I am only giving it three stars for a number of reasons. In response to one of the previous reviews, I checked the meat at about 100 minutes and it was done. I wish I had checked it ten minutes earlier. I think it must have something to do with the cut, as this bottom round roast was leaner than others I have prepared. I consider myself a beginner, and can't really speak as to why one piece of meat cooks differently from another, but it seems to need to be paid attention to. With regards to the veggies, I added them at 75 minutes, and at the lowest simmer setting they needed their 40ish minutes, nestled around the roast as they were. Also, I added seasonings to the cooking liquid... garlic, bay leaves, celery salt, dried smashed mushrooms, etc., and I think without the additional flavors, this meal might have been bland for our taste. Overall, this is a great start to a yummy pot roast, but not reliable as is.

—Iselle

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Jun 22, 2009

My first attempt ever at a pot roast. It turned out wonderful. The meat was moist and cooked perfectly. Made me think of my dad's roast! Will use it again.

—Dizzy Lizzy

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Dec 15, 2010

Loved the cooking method; the house filled with wonderful aromas. The only reason I didn't give 5 stars was because I thought it needed additional seasoning (onion, garlic powder, bay leaf; I also went ahead and added a little red wine along with the V8). Also, the meat wasn't as moist as I would have liked, so I just sliced it thickly and let it sit in the gravy for a few minutes before serving. I was busy and overcooked the veggies a bit, but the family loved it anyway. Thanks.

—carol

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Jan 20, 2010

Very good recipe....Ill make it again!

—Holly Haines

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Nutrition

Calories
410 kcal
20%

Carbohydrates
26.7 g
9%

Cholesterol
79 mg
26%

Fat
19.6 g
30%

Fiber
4.2 g
17%

Protein
30.6 g
61%

Sodium
322 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Swanson(R) Savory Pot Roast with Harvest Vegetables

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 410
Calories from Fat: 176

% Daily Value *
Total Fat 19.6g 30 %
Saturated Fat 6.3g 32 %
Cholesterol 79mg 26 %
Sodium 322mg 13 %
** Potassium 964mg 27 %
Total Carbohydrates 26.7g 9 %
Dietary Fiber 4.2g 17 %
Protein 30.6g 61 %
Sugars 5.2g
** Vitamin A 125 %
** Vitamin C 38 %
** Calcium 5 %
** Iron 42 %
** Thiamin 22 %
** Niacin 84 %
** Vitamin B6 45 %
** Magnesium 20 %
** Folate 29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.