Super-Simple Pot Roast

Save precious time during the week with this muscle-building boxed-meal recipe.

Contributor: Mike Roussell, Ph.D., nutrition consultant, author, and founder of Naked Nutrition, LLC (mikeroussell.com)

Goal: Fat Burning

Calories:

520

Protein:

53g

Fat:

26g

Carbs:

14g

Servings:

Ingredients:

3 lbs beef chuck shoulder/clod roast

2 tsp extra-virgin olive oil

2 onions, chopped

4 cups baby carrots

4 cloves of garlic, minced

1 tsp salt

1 tsp pepper

1 tbsp dried thyme

2 tsp dried rosemary

1 cup of beef broth (low-sodium) or red wine

Preheat oven to 350°. Place a large oven-safe pot or Dutch oven over medium-high heat. Add roast and brown on all sides. Remove roast from pan and pour out liquid. Add olive oil, onions, and carrots. Cook until onions become translucent
Rub roast with garlic, salt, pepper, thyme, and rosemary on all sides.
Return roast to pan, also adding broth or red wine. Cover tightly and simmer for 5 minutes.
Place pot/Dutch oven in the oven and roast for 2½ to 3 hours. When cooked, the roast should pull apart easily with a fork.

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