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Recipe Summary

Rosemary Beef Pot Roast with Braised Vegetables
Difficulty: Easy
Preparation: 10 min
Cooking: 3 hr
Makes: 10-12 servings

Nutritional Information

Per Serving (Calories 270, Fat 9.5 g, Protein 31 g, Carbohydrates 14 g, A good source of Iron (22% RDI) and an excellent source of Zinc (82% RDI) )

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Rosemary Beef Pot Roast with Braised Vegetables

Rosemary Beef Pot Roast with Braised Vegetables

The recipe for this tender, slow cooked Rosemary Beef Pot Roast comes with its own side-dish of braised vegetables.
3 lb (1.5 kg)Beef Pot Roast (Cross Rib, Blade, Shoulder or Brisket)
Salt and pepper
2leeks or onions, coarsely chopped
10baby potatoes (or 3 to 4 cups/750 mL to 1 L peeled and cubed potatoes)
1small red cabbage, coarsely shredded (6 to 8 cups/1.5 to 2 L)
1apple, cut into cubes
1 ½ cup (375 mL)beef broth
½ cup (125 mL)red wine, cooking wine or apple juice
1bay leaf
2peppercorns, crushed
2whole cloves
4sprigs fresh rosemary (or 2 tsp/10 mL crumbled dried rosemary)
  1. Season roast with salt and pepper; brown on all sides in lightly oiled roasting pan.
  2. Add vegetables, apple, broth, wine, bay leaf, peppercorns and cloves to pan. Place fresh rosemary sprigs on roast or add dried rosemary to broth mixture.
  3. Cover and simmer on top of stove or in 325°F (160°C) oven for about 3 hours. Remove and discard cloves before serving. Carve roast into thin slices and serve with the braised vegetables.


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