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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.

Cynthia Graubart
Recipe by Southern Living October 2014

Gallery

Credit: Hector Sanchez; Styling: Buffy Hargett Miller

Recipe Summary

hands-on:
35 mins
total:
3 hrs 45 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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