Pot Roast With Vegetables

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Servings: 8 Difficulty: Intermediate
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Middle-Eastern-style savory and satisfying main that brings home-style flavor to your table
Pot Roast With Vegetables recipe image
Pot Roast With Vegetables recipe image
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Pot Roast With Vegetables

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 106.6

Description

This Middle-Eastern main features Salt, Pepper, Garlic powder, Chuck or brisket, Fat. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Halved Sprinkle the salt, pepper and garlic powder on the meat.
  2. Heat the fat in a heavy saucepan or Dutch oven and brown the meat in it.
  3. Add the onions and continue to brown.
  4. Add the water and tomatoes.
  5. Cover and cook over low heat 2 1/2 hours.
  6. Add the carrots, green peppers and potatoes.
  7. Cook 30 minutes.
  8. Taste to correct seasoning

Nutrition Facts

Servings 8

Amount Per Serving
Calories 106.6kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.0g0%
Cholesterol 0.2mg1%
Sodium 4912.5mg205%
Total Carbohydrate 23.9g8%
Dietary Fiber 4.6g19%
Sugars 6.1g
Protein 3.2g7%

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

Keywords: baking, boiling, brisket, chuck, diced, fat, garlic, main, middle-eastern, peeled, pepper, peppers, pot, powder, quartered, roast, salt, sliced, title, vegan
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