Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 4

Browning the pot roast before it braises maximizes the flavors in the dish by creating a caramelized crust on the meat.

Maureen Callahan
Recipe by Cooking Light September 2007

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Recipe Summary

Yield:
8 servings (serving size: 3 ounces roast, about 1 cup vegetable mixture, and about 1/3 cup cooking liquid)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

324 calories; calories from fat 33%; fat 11.8g; saturated fat 3.9g; mono fat 5.4g; poly fat 0.5g; protein 28.8g; carbohydrates 25.3g; fiber 5.2g; cholesterol 82mg; iron 5mg; sodium 591mg; calcium 70mg.
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