Recipes
Pot Roast
4 servings
about 4 hours total (Active 10 minutes)
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Ingredients
- 1 large yellow onion
- 3 large carrots
- 1 boneless beef chuck roast (2 ½–3 lb)
- 1 teaspoon seasoned salt
- ½ teaspoon pepper
- 1 cup + 2 tablespoons water (or beef stock)
- Aluminum foil
- 2 tablespoons flour
Steps
- Preheat oven to 300°F. Cut onion into large slices; peel carrots and cut into thirds. Season chuck roast with seasoned salt and pepper and place in roasting pan with onions, carrots, and 1 cup water (wash hands); cover with foil and bake 3 hours.
- Whisk remaining 2 tablespoons water and flour; add to pan. Cook 30–40 more minutes, uncovered, until roast is 195°F or until desired tenderness. Remove from pan and place on serving plate; top with juices and vegetables.
Other Preparation Methods
- Stew: Cut 2 ½ lb beef chuck roast into bite-size pieces. Season with salt, pepper, and ¼ cup flour (wash hands). Preheat 1 tablespoon canola oil in medium stockpot; brown meat in batches. Return all beef to pot; add 4 cups beef stock and 1 cup each chopped celery, carrots, and onions. Simmer 2 – 2 ½ hours on medium-low until meat is tender and 195°F.
- Slow cook: Combine 1 cup chopped onions, 2 cups mojo marinade, and 2 ½ lb beef chuck roast in slow cooker. Cook 2 ½–3 hours on HIGH until meat is tender and 195°F.
Amount per ¼ recipe serving: Calories 410, Total Fat 12g, Sat Fat 4.5g, Trans Fat 0g, Chol 165mg, Sodium 520mg, Total Carb 16g, Fiber 4g, Sugars 6g, Protein 57g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 30%