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Super-Simple Pot Roast Recipe

Super-Simple Pot Roast Recipe

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It doesn't get musch easier than this tender, juicy and delicious pot roast.

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

Goal: Fat Burning

Calories
520
Protein
53g
Fat
26g
Carbs
14g
Servings: 5
Ingredients: 
  3 lbs beef chuck shoulder/clod roast
  2 tsp extra-virgin olive oil
  2 onions, chopped
  6 stalks of celery, 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

Equipment:

  • Oven-safe pot or Dutch oven

Instructions:

  1. Preheat oven to 350°.
  2. 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, celery and carrots. Cook until onions become translucent.
  3. Rub roast with garlic, salt, pepper, thyme, and rosemary on all sides.
  4. Return roast to pot, also adding broth or red wine. Cover tightly and simmer for 5 minutes.
  5. 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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