Swanson® Savory Pot Roast with Harvest Vegetables

Swanson® Savory Pot Roast with Harvest Vegetables

9

"This comforting dish of slow-simmered beef, potatoes and carrots gets its flavor from savory Swanson® Beef Stock."
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Ingredients

2 h 45 m servings 410 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 410 kcal
  • 20%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 30.6 g
  • 61%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 322 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.

Reviews

9
  1. 12 Ratings

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Most helpful positive review

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 w...

Most helpful critical review

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 aft...

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 w...

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 wa...

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

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 aft...

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.

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 10...

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 al...

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

I didn't have vegetable juice so I added more stock and some tomato paste. So yummy!