Learn to Cook: Beef Pot Roast
4

Serves 6

A pot roast is much easier to prepare than you might think and makes a fabulous one-dish dinner...and even better leftovers. It's simple to customize a pot roast by using different seasonings, liquid and vegetables.

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    Ingredients: 
    • 1 1/2 teaspoon dried parsley
    • 1 teaspoon sea salt
    • 1/2 teaspoon minced onion
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon ground black pepper
    • 1 (2 1/2 to 3 pounds) boneless beef chuck roast
    • 2 tablespoons extra-virgin olive oil
    • 2 sliced onions
    • 1 3/4 cup reduced-sodium beef broth
    • 1 cup tomato juice
    • 1 1/2 pound potatoes, cut into 1-inch chunks
    • 1 pound carrots, cut into 1-inch chunks
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    Method: 

    Preheat oven to 350°F. In a small bowl, combine seasonings, salt and pepper. Pat roast dry with paper towels and rub all over with seasoning mixture.

    In a large Dutch oven or oven-proof heavy saucepot, heat olive oil over medium-high heat. Add roast and brown on all sides. Remove to a plate and set aside. Add onions and 1/4 cup water and cook about 8 minutes or until tender and golden, stirring occasionally.

    Stir in broth and juice and bring to a boil. Add roast back to pot, cover and transfer to oven. Roast 2 hours.

    Stir in potatoes and carrots, cover and continue roasting 45 minutes longer or until vegetables and meat are tender. Transfer roast and vegetables to a large serving platter and drizzle with pan juices.

    Nutritional Info: 
    Per Serving:420 calories (130 from fat), 14g total fat, 4g saturated fat, 130mg cholesterol, 980mg sodium, 25g carbohydrate (3g dietary fiber, 4g sugar), 46g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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