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Healthy Braised Pot Roast

amyeatinglow's picture
This is a super easy pot roast that looks and tastes great.
  Beef chuck roast 4 Pound, trimmed of excess fat
  Freshly ground black pepper To Taste
  Kosher salt To Taste
  Olive oil 3 Tablespoon
  Canned crushed tomatoes 1 Cup (16 tbs)
  Beef broth 1 Cup (16 tbs)
  Red wine 1 Cup (16 tbs)
  Red onions 2 , halved
  Garlic 2 Clove (10 gm), chopped
  Carrots 8 , sliced
  Celery stalks 2 , sliced
  Button mushrooms 1 Cup (16 tbs), stems removed
  Fresh rosemary sprigs 2
  Fresh thyme 4
  Bay leaves 2

Season beef with salt and pepper. In a large Dutch oven or heavy pot with lid (oval shape works good), heat 2 tablespoons of the oil over medium high heat. Brown the meat on all sides until you get a crust on the outside. Add the crushed tomatoes, beef broth, and wine. Add the vegetables and herbs around the pot roast, add some salt and pepper, and drizzle with 1 TB of olive oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, flipping the pot roast over and basting every 30 minutes with the pan juices, until the beef is fork tender. Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish
Beef, Beef Chuck, Meat
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
180 Minutes
Ready In: 
190 Minutes
Good to know that it is finally possible to have a low carb, low cal, low fat pot roast! And for the reason that it comes from a health freak, I'm going to blindly adapt this one. So here is a pretty cool recipe for the classic pot roast in a much healthy and delicious way.

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Healthy Braised Pot Roast Recipe Video