Traditional Yankee Pot Roast

By SaraB

Ingredients

• 2 teaspoons olive oil
• 1 (4-pound) boneless chuck roast, trimmed
• 1 tablespoon kosher salt
• 1 tablespoon cracked black pepper
• 2 cups coarsely chopped onion
• 2 cups low-salt beef broth
• 1/4 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 cup chopped plum tomato
• 1 1/4 pounds small red potatoes
• 1 pound carrots, peeled and cut into 1-inch pieces
• 2 tablespoons fresh lemon juice
• Chopped fresh parsley (optional)

Details

Servings 10

Preparation

Step 1

Preheat oven to 300°.

Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle roast with salt and pepper. Add roast to pan, browning on all sides (about 8 minutes). Remove from pan. Add onion to pan; sauté 8 minutes or until browned. Return roast to pan. Combine broth, ketchup, and Worcestershire; pour over roast. Add tomato; bring to a simmer.

Cover and bake at 300° for 2 1/2 hours or until tender. Add potatoes and carrots; cover and bake an additional 30 minutes or until vegetables are tender. Stir in lemon juice. Garnish with parsley, if desired.

NOTE: Good variation is to leave out potatoes & serve roast & vegetables over mashed potatoes.



CALORIES 290 (26% from fat); FAT 8.4g (sat 2.8g,mono 3.7g,poly 0.5g); IRON 4.3mg; CHOLESTEROL 92mg; CALCIUM 36mg; CARBOHYDRATE 20g; SODIUM 756mg; PROTEIN 32.9g; FIBER 3g