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Nothing says home cooking like slow simmered pot roast and vegetables, it's a classic.
Recipe by BettyCrocker
This recipe has not been rated
Prep Time
25min
Total Time
2hrs50min
Servings
6servings
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Trim excess fat from beef. Rub Dutch oven with fat.
Cook beef in Dutch oven over medium heat about 10 minutes or until brown.
Sprinkle with marjoram, basil, salt, pepper and garlic; add cider and water. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.
Add vegetables, parsley and, if necessary, 1/4 cup water. Cover and simmer about 45 minutes or until vegetables and beef are tender.
Besides being delicious, this recipe is a good source of protein, vitamins A, C and iron
Don't panic if your pot roast sticks to the bottom of the pot. Many cooks contend that a good pot roast needs to "catch on" for proper browning and flavor. Just make sure it cooks at a gentle simmer and enough liquid remains for the entire simmer time.
*Percent Daily Values are based on a 2,000 calorie diet.
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