Prairieland Pot Roast

4.4
(294) 262 Reviews
Prep Time
20
min.
Total Time
2
hr.
40
min.
Servings

8 servings

Any Midwesterner would agree that our juicy, veggie-ful pot roast is a prairie-worthy dish. Simple prep makes this low-cal meal an instant classic.

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What You Need

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Make It

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  • Season meat with salt and pepper; cook in 1/4 cup dressing in Dutch oven on high heat 6 to 8 min. or until browned on both sides. Add onions; cook 5 to 6 min. or until caramelized, stirring occasionally.
  • Add remaining dressing, potatoes, carrots and enough water to come 3/4 the way up side of meat. Bring to boil; cover. Simmer on low heat 2 hours or until meat and vegetables are tender.
  • Remove meat from pan; cut across the grain into thin slices. Serve meat and vegetables topped with pan drippings and parsley.

How to Thicken Pan Gravy

If a thicker pan gravy is desired, mix 1/4 cup water with 2 to 3 Tbsp. flour. Transfer meat and vegetables from pan to platter; cover to keep warm. Bring reserved liquid in pan to boil on medium-high heat. Gradually whisk in flour mixture; cook and stir until thickened to desired consistency.

Variation

Prepare using a 2-lb. beef rump roast and increasing the final cooking time to 2 to 2-1/2 hours or until meat is tender.

Substitute

Prepare using any other all-purpose potato. If only baking potatoes are available, add them to cooking liquid for the last hour of the cooking time.

Servings

  • 8 servings

Healthy Living

  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2-1/2 Carb Choice

Diet Exchange

  • 1-1/2 Starch
  • 2 Vegetable
  • 4 Meat (L)
  • 1 Fat

Nutrition Bonus

This hearty low-calorie meal is a traditional favorite. And as a bonus, the carrots are an excellent source of vitamin A.

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 400
% Daily Value
Total fat 13g
Saturated fat 3.5g
Cholesterol 95mg
Sodium 580mg
Carbohydrate 36g
Dietary fiber 4g
Sugars 14g
Protein 34g
   
Vitamin A 170 %DV
Vitamin C 30 %DV
Calcium 4 %DV
Iron 25 %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.

Ratings & Reviews

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  • shane_mcneese | Mon, Nov 3 2014 7:23 AM

    This was a big hit, both of my girls ate it up. I will use this one again.

  • MimiCookinginFL | Fri, Aug 8 2014 12:05 PM

    I made this and the family loved it. Tender and delicious...it has a kinda sweet taste to it-Yum!

  • gingerl09 | Thu, Sep 19 2013 11:34 PM

    I used western dressing instead of catalina as it was what i had on hand. It turned out great! I made hash out of the leftovers. I will make this again!

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