Dutch Oven Pot Roast with Vegetables and Herbs Recipe | Yummly

Dutch Oven Pot Roast with Vegetables and Herbs

THE SPRUCE
15Ingredients
80Minutes
530Calories
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Ingredients

US|METRIC
  • 1 pot roast (rump or lean chuck, about 3 to 4 pounds)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 cup onion (sliced)
  • 1 clove garlic (smashed and minced)
  • 1 teaspoon thyme (leaf, crumbled)
  • 1 teaspoon marjoram leaves (dried, crumbled)
  • 1 bay leaf
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon salt
  • 10 1/2 ounces beef broth (condensed)
  • 12 white onions (small, peeled)
  • 8 medium carrots (halved crosswise then halved lengthwise)
  • 1 rutabaga (small, cut into ​1-inch chunks)
  • 3 tablespoons all purpose flour
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    NutritionView More

    530Calories
    Sodium27% DV650mg
    Fat48% DV31g
    Protein57% DV29g
    Carbs11% DV33g
    Fiber32% DV8g
    Calories530Calories from Fat280
    % DAILY VALUE
    Total Fat31g48%
    Saturated Fat12g60%
    Trans Fat
    Cholesterol95mg32%
    Sodium650mg27%
    Potassium1130mg32%
    Protein29g57%
    Calories from Fat280
    % DAILY VALUE
    Total Carbohydrate33g11%
    Dietary Fiber8g32%
    Sugars15g30%
    Vitamin A240%
    Vitamin C60%
    Calcium15%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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