Mock Pot Roast
Experience the comforting flavors of a classic pot roast in a fraction of the time with this hearty and satisfying Mock Pot Roast recipe. Perfect for busy weeknights, this dish features tender ground beef, vibrant vegetables like carrots, celery, and green beans, and perfectly cooked russet potatoes all simmered in a rich, flavorful beef broth infused with tomato paste, Worcestershire sauce, and aromatic seasonings like thyme and garlic powder. The thick, velvety gravy is created directly in the pot, making it a one-pot wonder that's both easy to prepare and easy to clean up. Ready in just over an hour, this budget-friendly recipe delivers all the nostalgic warmth of a traditional pot roast without the lengthy cook time. Serve it steaming hot for a cozy family dinner that’s sure to impress!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 2 large Carrots, peeled and chopped
- 2 Celery stalks, chopped
- 3 medium Russet potatoes, peeled and cubed
- 2 cups Beef broth
- 2 tablespoons Tomato paste
- 1.5 tablespoons Worcestershire sauce
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 1 teaspoon Dried thyme
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Frozen green beans
Instructions
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the ground beef and cook until browned, breaking it apart with a spoon, about 5 minutes. Remove the cooked beef from the pot and set aside.
In the same pot, add the diced onion, chopped carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Sprinkle the flour over the vegetables and stir well to coat them evenly. Cook for 1 minute.
Gradually stir in the beef broth, scraping up any browned bits from the bottom of the pot. Add the tomato paste, Worcestershire sauce, dried thyme, garlic powder, salt, and black pepper. Stir to combine.
Return the cooked ground beef to the pot. Add the cubed potatoes and ensure they are submerged in the liquid.
Bring the mixture to a simmer. Cover the pot with a lid and reduce the heat to low. Let it cook for 30 minutes, stirring occasionally, until the potatoes are tender.
Add the frozen green beans to the pot and cook for an additional 5 minutes, until they are heated through.
Taste and adjust seasonings if needed. Serve hot in bowls for a hearty, comforting meal.
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 1207 mg | 52% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 8.1 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 115 mg | 9% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1424 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
