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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 319.2
  • Total Fat: 9.9 g
  • Cholesterol: 102.1 mg
  • Sodium: 164.5 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 2.6 g
  • Protein: 38.6 g

View full nutritional breakdown of Sunday Oven Pot Roast calories by ingredient
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Sunday Oven Pot Roast

Submitted by: LADYPHOENIX61

Introduction

THIS IS NOT A DIET SPECIAL! This is a special occasions recipe that is a favorite of mine. I wanted to share it with you. This may also be cooked in a slow cooker on low for 9-11 hours or on high for 4½-5½ hours. Layer vegetables then meat and pour broth over all, no oil needed. THIS IS NOT A DIET SPECIAL! This is a special occasions recipe that is a favorite of mine. I wanted to share it with you. This may also be cooked in a slow cooker on low for 9-11 hours or on high for 4½-5½ hours. Layer vegetables then meat and pour broth over all, no oil needed.
Number of Servings: 8

Ingredients

    3 lb chuck roast
    Black pepper
    2 Tbsp extra virgin olive oil
    3 cups low sodium, fat free beef broth
    1 large onion, chopped
    2 stalks celery cut into 2 inch lengths
    1 cup each: red potatoes cut into chunks
    turnips, peeled and cut into chunks
    carrots peeled and cut into pieces
    1/2 cup whole shallots
    1 garlic bulb halved horizontally
    1/4 cup ice water
    3 Tbsp all-purpose flour

Directions

Preheat oven to 325°F. Trim fat from meat. Sprinkle meat with pepper In a roasting pan or large Dutch oven brown roast on all sides in hot oil over medium heat. Carefully drain fat from pan; discard. Add beef broth, onion, and celery to pan. Roast, covered for 1-1¼ hours. Reomve celey with slotted spoon; discard. Add desired vegetables around roast. Roast, uncovered, for 50-60 minutes more or until roast and vegetables are tender, spooning juices twice during roasting.
Using a slotted spoon, remove meat and vegetables to platter. For gravy measure pan juices;skim off any fat. Discard enough pan juice or add enough water to equal 1½ cups. In a saucepan whisk together the cold water and flour until well combined; add the 1½ cups pan juices. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Season with pepper. Pass gravy with meat and vegetables.
Makes 6-8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user LADYPHOENIX61.






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