Join our community of Solution Seekers!

Beef Pot Roast

Beef Pot Roast
five_whole_stars
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Preheat oven to 350° F.
  2. Heat the olive oil in a Dutch oven over medium-high heat. Season the boneless chuck with the salt and pepper and sear on all sides until golden brown, 3 to 4 minutes per side. Remove the beef and set aside.
  3. Place the onion and garlic in the Dutch oven and cook, stirring, until brown and fragrant, about 2 minutes. Add the stock, scraping the bottom of the pot with a wooden spoon to loosen any brown bits, then add the tomatoes and bay leaf.
  4. Return the beef to the pot, cover tightly, and transfer to oven until the beef is fork-tender, 2 1/2 to 3 hours.
  5. Remove the beef to a cutting board and cover it loosely with foil. Transfer the pot to a burner over moderately high heat and bring the liquid to a boil. Remove from heat.
  6. Slice the beef and spoon extra cooking liquid on top.
By October, 2004

Nutritional Information

  • Per Serving
  • Calories 839
  • Calcium 72mg
  • Carbohydrate 11g
  • Cholesterol 258mg
  • Fat 51g
  • Fiber 2g
  • Iron 10mg
  • Protein 81mg
  • Sat Fat 18g
  • Sodium 1075mg
What does this mean? See Nutrition 101 .

Quick Tip

Beef
Grass-fed beef is lower in fat and thus cooks faster than ordinary beef. Many chefs and butchers advise cooking it at a lower temperature.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.