Delicious Vegetable Pot Roast
A hearty vegetable pot roast with tender meat, flavorful seasonings, and mixed vegetables, perfect for comforting family dinners and easy to prepare in one pot.
Ingredients
Instructions
- Make four deep slits in the bottom round roast with a large knife.
- Cut four pieces of pepperoni and push them into the slits in the roast.
- Cut slits in the roast and insert slices of garlic into the slits.
- Season the meat with Mrs. Dash, pepper, A.1. sauce, and teriyaki barbecue marinade sauce.
- Let the seasoned roast sit in the refrigerator overnight.
- Heat oil in a roasting pot.
- Brown the roast on all sides in the hot oil.
- Cover half of the roast with water in the pot.
- Add sliced onions to the pot.
- Cook on low heat for 1 hour.
- Then cook on high heat for 30 minutes.
- Add the vegetable soup mix and frozen vegetables to the pot.
- Continue cooking for another 30 minutes.
- Remove the meat from the pot and drain the juice from the vegetables.
- Make gravy using the drained vegetable juice.
- Serve the meat with vegetables and gravy over rice.
Tips & Substitutions
For a more flavorful roast, consider using fresh herbs like rosemary or thyme in addition to the seasonings. If you're out of pepperoni, diced bacon or pancetta can be great substitutes. To enhance the dish, you could also add a splash of red wine to the pot during cooking for extra depth. Pair this with sides like mashed potatoes or Cheesy Stuffed Peppers for a complete meal.
Serving Suggestions
Serve the vegetable pot roast over a bed of fluffy rice or mashed potatoes to soak up the delicious gravy. It pairs wonderfully with a crisp green salad or steamed green beans for a balanced meal. For a hearty twist, consider serving it alongside Smokey Potato Bake, which complements the flavors beautifully.
Storage & Reheating
Leftovers should be cooled to room temperature and stored in an airtight container in the refrigerator, where they will keep for up to 3 days. To reheat, place the pot roast and vegetables in a saucepan over low heat until warmed through, adding a little water or broth if necessary to prevent drying out. Alternatively, microwave in short intervals, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Delicious Vegetable Pot Roast contains roughly 490 calories, with 25g protein, 18g carbohydrates, and 36g fat. It is an excellent source of vitamin A (107% of the Daily Value), protein (50% of the Daily Value), and potassium (24% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 1459mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables can enhance the dish's flavor and texture. Just make sure to cut them into uniform pieces and adjust the cooking time, as fresh vegetables may require less time to cook than frozen ones.
What can I use if I don't have vegetable soup mix?
If you don't have vegetable soup mix, you can create a similar flavor profile by combining vegetable broth with a mix of dried herbs like thyme, parsley, and bay leaf. You can also add some diced tomatoes for extra flavor and moisture.
Is it possible to make this dish in a slow cooker?
Yes, this recipe can easily be adapted for a slow cooker. Brown the roast in a pan first, then transfer it to the slow cooker with the vegetables and soup mix. Cook on low for 6-8 hours or high for 3-4 hours until the meat is tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).