Good Braised Pot Roast with Root Vegetables

By Your Market District Chefs

Serves: 6
Prep Time: 25 min.
Cook Time: 3 hrs., 10 min.


Preheat oven to 325°F. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Season roast with salt and pepper; brown for about 3-4 minutes on each side. Add stock, garlic and bouquet garni. Cover and roast for 2 hours; remove from oven and add remaining vegetables. Cook covered for another 1 hour, until roast and vegetables are fork tender. The internal temperature of roast should reach at least 160°F. Discard bouquet garni and break up roast into chunks. Makes 6 servings based on 3-1/2 oz. roast and a heaping 1 cup of vegetables.

*Use butchers twine to tie herbs into a bouquet.

PAIR WITH: A sturdy Zinfandel, such as Cline Ancient Vines Zinfandel or Orin Swift Saldo, both from California.

Nutritional Information (Per serving):

Calories 490, Fat 24g, Sat Fat 9g, Trans Fat 0g, Cholesterol 130mg, Sodium 1040mg, Total Carbohydrate 29g, Fiber 5g, Sugars 6g, Protein 37g, Vitamin A 100% DV, Vitamin C 15% DV, Calcium 8% DV, Iron 20% DV

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.