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Onion-smothered Pot Roast with Whipped Potatoes

6 servings


High Fibre

Nutritional Facts Per Serving

51.5 g
42.6 g
3.7 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 581
  • Fat 22.1 g
    • Saturated   8.8 g
    • + Trans 
  • Cholesterol 129 mg
  • Sodium   773 mg
  • Carbohydrate 42.6 g
    • Fibre   3.7 g
    • Sugars  
  • Protein 51.5 g
    • Vitamin A 7 %
    • Vitamin C 25 %
    • Calcium 17 %
    • Iron 44 %


Preheat oven to 325 degrees F.

Heat the oil in an ovenproof pot set over medium-high heat. Season the beef with salt and pepper, brown on all sides, remove to a plate. Add the onions to the pot and cook until tender, about 5 minutes. Mix in the garlic and flour and cook 2 minutes more. While stirring, slowly mix in the stock and then the tomato sauce, mustard, rosemary and bay leaf. Return the beef to the pot, cover, place in the oven and cook 2 1/2 hours, or until very tender.

When the beef is almost done, boil the potatoes until very tender. Drain well and thoroughly mash. Add the milk, butter, salt and pepper. Use an electric beater to whip until very light in texture.

When tender, remove beef from the sauce, slice and arrange on plates. Top with sauce and serve with the potatoes.

Serving Suggestions

Serve this rich beef dish with a couple of simply prepared vegetables, such as boiled, sliced carrots, steamed broccoli, brussels sprouts or green beans.

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