Browning the pot roast before it braises maximizes the flavors in the dish by creating a caramelized crust on the meat.
1 1/2 tablespoons instant minced onion
1 tablespoon cumin seeds
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 1/4 teaspoons salt, divided
3 pounds boneless chuck roast, trimmed
4 small onions, each cut into 8 wedges
4 garlic cloves, thinly sliced
2 tablespoons balsamic vinegar
1 (14-ounce) can fat-free, less-sodium beef broth
1 (14.5-ounce) can diced tomatoes, drained
3 cups (1/2-inch) cubed peeled sweet potatoes
2 cups chopped peeled parsnips
2 cups (1/2-inch) pieces green bell pepper
1/3 cup chopped fresh parsley
How to Make It
Preheat oven to 350°.
Combine first 5 ingredients in a spice or coffee grinder; process until finely ground. Stir in 1/2 teaspoon salt. Lightly coat roast with cooking spray; rub spice mixture over roast.
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add roast to pan, and cook for 6 minutes, turning to brown on all sides. Remove roast from pan. Add onions to pan; sauté 3 minutes or until lightly browned. Add garlic, and sauté for 1 minute. Add balsamic vinegar, beef broth, and diced tomatoes; bring to a boil. Return roast to pan; cover. Bake at 350° for 2 hours, turning roast after 1 hour.
Add potatoes, parsnips, and bell pepper to pan; cover and bake an additional 1 hour or until vegetables are tender. Remove roast from pan, and let stand for 15 minutes. Shred meat with 2 forks. Stir remaining 3/4 teaspoon salt and parsley into vegetable mixture. Serve roast with vegetable mixture and cooking liquid.