Sunday Oven Pot Roast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 lb chuck roastBlack pepper2 Tbsp extra virgin olive oil3 cups low sodium, fat free beef broth1 large onion, chopped2 stalks celery cut into 2 inch lengths1 cup each: red potatoes cut into chunks turnips, peeled and cut into chunks carrots peeled and cut into pieces1/2 cup whole shallots1 garlic bulb halved horizontally 1/4 cup ice water3 Tbsp all-purpose flour
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.
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.
Nutritional Info 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
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