Absolutely wonderful - rich savory broth, perfectly cooked beef. The veggies weren't done after 30 minutes, so I removed the beef from the pan and simmered the veggies on the stove an extra 10 minutes, and then perfect. A nice kick from the Worcestershire. Only complaint is that it was a touch too peppery.
Traditional Yankee Pot Roast
Becky Luigart-Stayner; Lydia DeGaris-Pursell
While this traditional pot roast bakes with carrot, onion, and potato it creates a rich, thick broth that you'll want to spoon over mashed potatoes.
Yield: 10 servings (serving size: 3 ounces beef and about 1/2 cup vegetables)
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Amount per serving
- Calories: 290
- Calories from fat: 26%
- Fat: 8.4g
- Saturated fat: 2.8g
- Monounsaturated fat: 3.7g
- Polyunsaturated fat: 0.5g
- Protein: 32.9g
- Carbohydrate: 20g
- Fiber: 3g
- Cholesterol: 92mg
- Iron: 4.3mg
- Sodium: 756mg
- Calcium: 36mg
- 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)
- 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.
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