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.
This is a recipe that my husband has asked to eat on a more regular basis because he enjoyed it so much. I am typically impartial to pot roast, but not after eating this flavorful recipe; I will definitely make this again! As others have suggested, we also thew it all in a crock pot, and it turned out beautifully. The only change to the recipe was that I added carrots to the vegetable mix.
I didn't eat red meat for several years, when I started eating meat again I sought this recipe out - I remembered it from a Cooking Light cookbook I used to have. It was not at all disappointing. I followed the recipe and used organic everything, including grass fed beef and it was amaaaazing. Tonight I'm making it again. Can't wait!
This was so delicious! I was lazy when I made the recipe and didn't brown the meat -- just threw it all into the crockpot. I didn't have sweet potatoes on hand, so instead I used a squash. The squash and parsnips paired with the vinegar created a great sweet/sour flavor. I passed this recipe on to my mom to try and I'll definitely be making it again.
We love this recipe - wonderful twist on standard pot roast. Slight changes to the recipe - made in a crockpot for easy weeknight dinner and substituted red peppers for green since we prefer red. My husband was initially very reluctant to try the recipe with the sweet potatoes and parsnips but now asks for me to make this version instead of his mom's!
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