Zesty Pot Roast

Southern Living
Zesty Pot RoastRecipe
Photo: Hector Sanchez; Styling: Buffy Hargett Miller


Serve Parmesan Potatoes and roasted carrots Sunday night. Save and chop enough cooked carrots to yield 1/2 cup, and refrigerate for Monday's pies.


Makes 6 to 8 servings


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2 (3-lb.) boneless chuck roasts
1 tablespoon kosher salt
1 teaspoon ground black pepper
2 tablespoons canola oil
1 medium onion, chopped
1 teaspoon minced fresh garlic
2 cups beef broth
1 tablespoon lime zest
3 tablespoons fresh lime juice
1 (15-oz.) can whole tomatoes, undrained and crushed


Hands-on: 35 Minutes
Total: 3 Hours, 45 Minutes

1. Preheat oven to 350°. Sprinkle roasts with salt and pepper. Cook 1 roast in 1 1/2 tsp. hot oil in a Dutch oven over medium-high heat 4 minutes on each side. Remove roast; repeat with 1 1/2 tsp. oil and remaining roast. Sauté onion in 1 Tbsp. hot oil in Dutch oven 4 minutes. Add garlic; sauté 1 minute. Return roasts to Dutch oven; add broth, zest, juice, and tomatoes.

2. Bake, covered, at 350° for 3 hours or until beef is tender. Let roasts stand 10 minutes. Slice 1 roast, and serve with 1 1/2 cups tomato mixture. (Reserve remaining roast and tomato mixture for pot roast pies and soup, if desired.)

Created date

August 2014