Beef Pot Roast
Beef Pot Roast Photo
Beef Pot Roast

YIELD Makes 8 servings

Herbs de Provence is an assortment of dried herbs selected to reflect the most commonly used herbs in Southern France. It can be found packed in clay crocks in the spice aisle of many supermarkets.


1 beef eye of round roast (about 2-1/2 pounds)
1 can (about 14 ounces) fat-free reduced-sodium beef broth
2 cloves garlic
1 teaspoon herbes de Provence or 1/4 teaspoon each dried rosemary, thyme, sage and savory
4 small turnips, peeled and cut into wedges
10 ounces fresh brussels sprouts (about 10 medium), trimmed
8 ounces baby carrots (about 2 cups)
4 ounces pearl onions (about 1 cup), skins removed
1 tablespoon water
2 teaspoons cornstarch


  1. Heat Dutch oven over medium-high heat. Brown roast evenly on all sides.
  2. Pour broth into Dutch oven; bring to a boil over high heat. Add garlic and herbes de Provence. Cover and reduce heat; simmer 1-1/2 hours.
  3. Add turnips, brussels sprouts, carrots and onions to Dutch oven. Cover; cook 25 to 30 minutes or until vegetables are tender. Remove meat and vegetables; arrange on serving platter. Cover with foil to keep warm.
  4. Strain broth; return to Dutch oven. Stir water into cornstarch until smooth. Stir cornstarch mixture into broth. Bring to a boil over medium-high heat; cook and stir 1 minute or until thick and bubbly. Serve immediately with pot roast and vegetables.
This recipe appears in: Beef
Serving Size: about 3-3/4 ounces cooked beef with 3/4 cup cooked vegetables and 1/4 cup gravy
Sodium 142 mg
Protein 35 g
Fiber 2 g
Carbohydrate 11 g
Cholesterol 79 mg
Saturated Fat 3 g
Total Fat 9 g
Calories from Fat 30 %
Calories 261
Vegetable 2
Meat 4
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