Print Recipe

Braised Pot Roast with Root Vegetables

Braised Pot Roast



  1. Heat oven to 250 degrees F.
  2. Heat oil in large roasting pan over high heat.
  3. Season roast with salt and pepper. Brown roast on all sides and remove from pan.
  4. Add potatoes, parsnips, carrots, onion, celery, squash, mushrooms, sage, oregano, bay leaves and pepper; cook over medium heat for 3 minutes.
  5. Add honey and wine; reduce by half.
  6. Return roast to pan, add soup, beef broth, water and apple. Bring to a low simmer.
  7. Place in oven and cook for 4 hours, until fork tender.
  8. Remove roast and strained vegetables from pan.
  9. Cook remaining liquid over high heat to thicken, stirring occasionally.
  10. Serve sauce over roast and vegetables.

Yield: 6 servings

Nutritional information: Calories: 764 Fat: 22 g Saturated Fat: 7 g Cholesterol: 147 mg Carbohydrate: 64 g Dietary Fiber: 11 g Protein: 53 g Sodium: 1472 mg Iron: 79% of Daily Value

Recipe and photo credit: Certified Angus Beef® Brand.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.