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.
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
How to Make It
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.
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.)
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Zesty Pot Roast is delicious, tender, and perfect for a weeknight or special night. Mashed potatoes and a salad round it out nicely. Now on to the Beef-Orzo soup you can make with the leftovers....Wow! It's worth making on its own! The orzo is a wonderful addition, and the recipe makes plenty. Getting two meals from one recipe is a big help since both are so good!
Cool, stormy evening here in North Georgia so I thought---"Roast would be perfect tonight." And boy was it ever! The beef was tender, fall-apart and juicy. The sauce--there are no words. The flavor was so good! Served with plain mashed potatoes. Now, with the leftovers, I'm making the Beef-Orzo Soup as suggested. Cant possibly waste the sauce!! Definitely will make again and again!! (And the whole house smelled great, too!)
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