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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 367.0
  • Total Fat: 22.1 g
  • Cholesterol: 68.0 mg
  • Sodium: 157.4 mg
  • Total Carbs: 3.8 g
  • Dietary Fiber: 0.8 g
  • Protein: 33.8 g

View full nutritional breakdown of ATK pot roast calories by ingredient
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ATK pot roast

Submitted by: SHEWRITES1

Introduction

This is an easy one-pot roast that makes approximately 2 cups of delicious gravy. This recipe will surely impress on Sunday dinner. This is an easy one-pot roast that makes approximately 2 cups of delicious gravy. This recipe will surely impress on Sunday dinner.
Number of Servings: 12

Ingredients

    3-4 lbs Chuck Eye Roast
    2 onions diced
    1 carrot 1/2 inch dice
    1 celery 1/2 inch dice
    2 cloves Garlic minced
    3 cup beef broth
    3/4 cup red wine
    1 Tbs. tomato paste
    1 Bay leaf
    1 thyme sprig
    1 Tbs. Balsamic vinegar

Tips

You can also thicken the gravy if needed by adding a bit (1/4 to 1/2 cup) of the blended broth back into the pan with 2 tbs of flour. Once blended add the remaining beef & veggie broth back into the pan. Then add the remaining wine, thyme and vinegar.


Directions

Salt roast ahead of time.
Saute onions ahead in Dutch oven.
Pepper roast.
Add vege's to onions and cook for a few minutes
Add garlic and cook 30 seconds
Add beef broth, whine, tomato paste, Bay leaf and thyme.
Insert roast and cover with foil and cover to keep moisture in.
Bake in 300 degree oven for 2 hours then flip roast and bake another 3 hours.
Remove roast, Bay leaf and thyme sprig.
Add broth and vege's to blender, and add 2 cups beef broth and blend until smooth.
Add blender contents to sauce pan and add:

1/4 cup red wine
teaspoon thyme
1 Tbs. Balsamic vinegar

Heat and serve with Beef


Serving Size: makes 12 4 ounce servings with gravy

Number of Servings: 12

Recipe submitted by SparkPeople user SHEWRITES1.






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