Traditional Yankee Pot Roast

Yield: 10 servings (serving size = 3 oz beef and 1/2 cup vegetables)
Source: Cooking Light (website)

Comments from a CA Kitchen: This recipe has no less than 18 rave reviews on the CL website. I cut it down from a 4 to 3 pound roast, only used 1 pound of potatoes, and added mushrooms. It was delicious and I bet the leftovers have disappeared already today!
Comments from a PA Kitchen: This was a nice hearty meal for a rainy day. I added more carrots and some green beans to bulk up the veggie serving which was only 1/2 cup. I used a 2 1/2 lb roast because I didn't need THAT many leftovers, which would only end up getting thrown out. I didn't, however, reduce the rest of the recipe. I made it as is, but only with a smaller cut of meat.

INGREDIENTS:

2 teaspoons olive oil
1 (3-pound) boneless chuck roast, trimmed
1 tablespoon kosher salt
1 tablespoon cracked black pepper
2 cups coarsely chopped onion
2 cups low-salt beef broth
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 cup chopped plum tomato
1 1/4 pounds small red potatoes
1 pound carrots, peeled and cut into 1-inch pieces
2 tablespoons fresh lemon juice
Chopped fresh parsley (optional)

INSTRUCTIONS:

  1. Any roast from the chuck, which is the shoulder section (arm, 7-bone, or blade), will make great pot roast. Since the shoulder gets lots of exercise, it's riddled with fibrous tissue that melts during slow cooking -- keeping the meat moist and ensuring rich, beefy flavor.
  2. Preheat oven to 300 degrees.
  3. Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle roast with salt and pepper. Add roast to pan, browning on all sides (about 8 minutes). Remove from pan. Add onion to pan; sauté 8 minutes or until browned. Return roast to pan. Combine broth, ketchup, and Worcestershire; pour over roast. Add tomato; bring to a simmer.
  4. Cover and bake at 300 degrees for 2 1/2 hours or until tender. Add potatoes and carrots; cover and bake an additional 30 minutes or until vegetables are tender. Stir in lemon juice. Garnish with parsley, if desired.

NUTRITIONAL INFO:

Healthy Units: 6 per serving
CALORIES 290 (26% from fat); FAT 8.4g (sat 2.8g, mono 3.7g, poly 0.5g); PROTEIN 32.9g; CARB 20g; FIBER 3g; CHOL 92mg; IRON 4.3mg; SODIUM 756mg; CALC 36mg

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