Simple Pot Roast Weeknight Winner

Simple Pot Roast

Mains | February 16, 2016 | By

Finally, simple pot roast weather is here in the Northeast.

Here is a relatively quick and delicious, set it and forget, simple pot roast that will make the house smell great in anticipation for dinner time. You have to plan ahead a little but once it’s in the oven you don’t have to even look at it till it’s done and time to eat – 3 hours later. Think of all you can get done in 3 hours! Served with a side of cauliflower mash and a spinach & sprout salad and you’ll be a hero to everyone at the table.

Simple Pot Roast
Serves 5
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Prep Time
15 min
Cook Time
3 hr
Total Time
3 hr 15 min
Prep Time
15 min
Cook Time
3 hr
Total Time
3 hr 15 min
635 calories
11 g
245 g
24 g
81 g
7 g
569 g
1236 g
3 g
0 g
16 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 635
Calories from Fat 216
% Daily Value *
Total Fat 24g
Saturated Fat 7g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 14g
Cholesterol 245mg
Sodium 1236mg
Total Carbohydrates 11g
Dietary Fiber 2g
Sugars 3g
Protein 81g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 3 pound chuck roast - angus beef boneless
  2. 3 tbs olive oil
  3. 1.5 large onions - quartered
  4. 1.5 large carrots
  5. 1.5 cups fresh fennel bulb - quartered in large wedges
  6. salt and pepper - fresh ground
  7. 1 cup dry red wine (optional)
  8. 3 cups of beef broth
  9. 3 sprigs of fresh rosemary
  10. 3 sprigs of fresh thyme
  1. Preheat the oven to 275 degrees F.
  2. Generously salt and pepper the chuck roast.
  3. Heat the olive oil in large pot or Dutch oven over medium-high heat.
  4. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
  5. Throw the carrots and the fennel into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots and fennel with the onions.
  6. If needed, add a bit more olive oil to the very hot pot.
  7. Place the well seasoned meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
  8. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
  9. Add in the onions and the carrots, along with the fresh herbs.
  10. Put the lid on, then roast for 3 hours. For a 4 to 5-pound roast, plan on 4 hours.
  11. The roast is ready when it's fall-apart tender.
  1. Much of the veggies that go into the pot are for flavor. You may have a carrot or 2 with your beef but limit yourself as they are higher carb. Stick with the fennel and some onions.
  2. Be sure to add some healthy fat to your side dishes to get the ratios more in line with all the protein in this dish.


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