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Beef Pot Roast
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Source: Whole Foods Market
| 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, (substitute beef broth for Feingold) |
| 1 1/2 pound | potatoes, cut into 1-inch chunks |
| 1 pound | carrots, cut into 1-inch chunks |
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
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