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Beef Pot Roast and Winter Vegetables

Prep Time
Total Time

8 servings

Cook this Beef Pot Roast low and slow for juicy tenderness. Browning the beef in a skillet before placing it in the roasting pan is the key.

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Make It

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  • Heat oven to 325°F.
  • Brown meat in hot oil in large skillet on medium heat. Place in large roasting pan. Arrange vegetables around meat.
  • Mix soup and marinade; pour over meat and vegetables. Cover tightly.
  • Bake 2-1/2 to 3 hours or until meat is done and fork tender. Serve with meat drippings. Sprinkle with parsley.

Special Equipment Needed

Cooking Know-How

Don't rush the cooking process! Increasing the heat will only dry and toughen the beef.


  • 8 servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 1 Starch
  • 1 Vegetable
  • 3 Meat (L)

Nutrition Bonus

Pot roast is one of the all-time favorite comfort foods! The carrots in this hearty recipe are rich in vitamin A.

Nutritional Information

Serving Size 8 servings
Calories 270
Total fat 10g
Saturated fat 3g
Cholesterol 60mg
Sodium 600mg
Carbohydrate 22g
Dietary fiber 3g
Sugars 6g
Protein 23g
% Daily Value
Vitamin A 90 %DV
Vitamin C 20 %DV
Calcium 4 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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