Swanson® Savory Pot Roast with Harvest Vegetables

Swanson® Savory Pot Roast with Harvest Vegetables

9 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    2 h 30 m
  • Ready In

    2 h 45 m
Recipe by  Campbell's Kitchen

“This comforting dish of slow-simmered beef, potatoes and carrots gets its flavor from savory Swanson® Beef Stock.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

Directions

  1. Heat the oil in a 6-quart saucepot. Add the beef and cook until it's well browned on all sides. Pour off any fat.
  2. Add the stock and vegetable juice to the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour 45 minutes.
  3. Add the carrots, potatoes and celery to the saucepot. Cover and cook for 30 minutes or until the vegetables are tender. Remove the beef and vegetables from the saucepot.
  4. Stir the flour and water in a small bowl. Add to the saucepot. Cook and stir until the mixture boils and thickens. Serve with the beef and vegetables.

Share It

Reviews (9)

Rate This Recipe
Amber
19

Amber

If I hadnt doctored the recipe it would have been very bland... here is what i added: Seasonings: 2 bay leaves, marjoram, thyme, garlic salt, black pepper, sea salt I used a little red cooking wine with (extra)broth and veggie juice I added garlic (3cloves), 2 onions, and 1lb mushrooms to the potatoes and carrots. cooked 2hrs on 250 and an additional hour also on 250 after i added veggies... It turned out fantastic!

Amy Filson
14

Amy Filson

I have been cooking since I was a little girl. Started off by just watching my mother, then little by little, I was cutting and dicing while in there with her. The first Pot Roast I ever made was the same recipe that my mother taught me while watching her. This recipe is almost exactly the same as hers. I have learned that even though a recipe can be exactly the same, there are always different ideas that another person has for their recipe. I never had used the V8 juice before, thought I would try it this time. WOW. Great taste to an already fantastic recipe. I also add a couple of Bay Leaves to it. My recipe had always used 1 cup of dry Red Wine instead of the V8. It does make the taste just different enough that my husband actually tasted the difference. He loves them both. Now that's a miracle. Lol. THANK YOU CAMBELL'S!

Patricia
14

Patricia

Delicious and easy. I added little white onions to cook with the vegetables.

More Reviews

Similar Recipes

Pan Sauteed Chicken with Vegetables and Herbs
(35)

Pan Sauteed Chicken with Vegetables and Herbs

Oven-Roasted Root Vegetables
(34)

Oven-Roasted Root Vegetables

Swanson(R) Pan-Seared Steaks with Mushroom Gravy
(24)

Swanson(R) Pan-Seared Steaks with Mushroom Gravy

Swanson(R) Rosemary Chicken and Roasted Vegetables
(21)

Swanson(R) Rosemary Chicken and Roasted Vegetables

Dijon-Herb Pork Roast
(17)

Dijon-Herb Pork Roast

Red Wine Braised Short Ribs with Smashed Fall Vegetables
(18)

Red Wine Braised Short Ribs with Smashed Fall Vegetables

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 410 cal
  • 20%
  • Fat
  • 19.6 g
  • 30%
  • Carbs
  • 26.7 g
  • 9%
  • Protein
  • 30.6 g
  • 61%
  • Cholesterol
  • 79 mg
  • 26%
  • Sodium
  • 322 mg
  • 13%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Swanson(R) Pan-Seared Steaks with Mushroom Gravy

>

next recipe:

Pan Sauteed Chicken with Vegetables and Herbs