Simple Pot Roast Weeknight Winner
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
2016-02-14 06:08:36
Serves 5
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Prep Time
15 min
Cook Time
3 hr
Total Time
3 hr 15 min
Nutrition Facts
Serving Size
2847g
Servings
5
Amount Per Serving
Calories 3176
Calories from Fat 1079
% Daily Value *
Total Fat 121g
185%
Saturated Fat 35g
175%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 69g
Cholesterol 1225mg
408%
Sodium 6182mg
258%
Total Carbohydrates 55g
18%
Dietary Fiber 12g
46%
Sugars 16g
Protein 407g
Vitamin A
365%
Vitamin C
75%
Calcium
33%
Iron
278%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 3 pound chuck roast - angus beef boneless
- 3 tbs olive oil
- 1.5 large onions - quartered
- 1.5 large carrots
- 1.5 cups fresh fennel bulb - quartered in large wedges
- salt and pepper - fresh ground
- 1 cup dry red wine (optional)
- 3 cups of beef broth
- 3 sprigs of fresh rosemary
- 3 sprigs of fresh thyme
Instructions
- Preheat the oven to 275 degrees F.
- Generously salt and pepper the chuck roast.
- Heat the olive oil in large pot or Dutch oven over medium-high heat.
- Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
- 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.
- If needed, add a bit more olive oil to the very hot pot.
- 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.
- 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.
- Add in the onions and the carrots, along with the fresh herbs.
- Put the lid on, then roast for 3 hours. For a 4 to 5-pound roast, plan on 4 hours.
- The roast is ready when it's fall-apart tender.
Notes
- 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.
- 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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