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Slow-Cooked Pot Roast

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Slow-Cooked Pot Roast

This one-pot meal is a delicious dish to serve on a weekend night when you have extra time to let it slow cook in the oven for a couple of hours. Once you taste it, you'll agree it was worth the wait.

Ingredients

Servings   6   Serving Size   3 ounces beef and 1/2 cup vegetables

  • 1 tablespoon olive oil
  • 1 1/2 pounds beef top round roast (one piece), all visible fat discarded, set out at room temperature for an hour before cooking, patted dry with paper towels
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 3 medium garlic cloves, coarsely chopped
  • 2 medium ribs of celery, chopped into 1-inch pieces
  • 2 medium potatoes, unpeeled, chopped into 2-inch pieces
  • 2 medium carrots, sliced crosswise into 1-inch rounds
  • 1 medium yellow onion, thinly sliced
  • 1 cup water

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 325˚F.
  2. In a large, heavy ovenproof pot, heat the oil over medium heat, swirling to coat the bottom. Cook the beef for 2 to 3 minutes on each side.
  3. Sprinkle the pepper and salt over the beef.
  4. Stir in the garlic, celery, potatoes, carrots, onion, and water.
  5. Bake, covered, for 2 hours.
  6. Let the beef rest on a large cutting board, covered loosely with aluminum foil, for 15 minutes. (This allows the juices to redistribute so the beef stays moist.) Slice the beef into thin slices. Place on a large serving platter. Drizzle the pan juices over the beef.
  7. Using a slotted spoon, transfer the vegetables onto the serving platter or into a large serving bowl.

Tip: To save money when shopping for steaks, buy a roast, like a loin roast, rather than individial steaks. You can ask the butcher to slice it for you at no charge.

Nutrition Facts

Slow-Cooked Pot Roast
CaloriesCalories
211 Per Serving
ProteinProtein
25g Per Serving
FiberFiber
3g Per Serving
Cost Per ServingCost Per Serving
$2.17

Nutrition Facts

Calories 211
Total Fat 5.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 3.0 g
Cholesterol 57 mg
Sodium 158 mg
Total Carbohydrate 15 g
Dietary Fiber 3 g
Sugars 3 g
Protein 25 g

Dietary Exchanges
3 lean meat, 1/2 starch, 1 vegetable

 
This one-pot meal is a delicious dish to serve on a weekend night when you have extra time to let it slow cook in the oven for a couple of hours. Once you taste it, you'll agree it was worth the wait.

Nutrition Facts

Slow-Cooked Pot Roast
CaloriesCalories
211 Per Serving
ProteinProtein
25g Per Serving
FiberFiber
3g Per Serving
Cost Per ServingCost Per Serving
$2.17
×
Calories 211
Total Fat 5.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 3.0 g
Cholesterol 57 mg
Sodium 158 mg
Total Carbohydrate 15 g
Dietary Fiber 3 g
Sugars 3 g
Protein 25 g

Dietary Exchanges
3 lean meat, 1/2 starch, 1 vegetable

Ingredients

Servings   6   Serving Size   3 ounces beef and 1/2 cup vegetables

  • 1 tablespoon olive oil
  • 1 1/2 pounds beef top round roast (one piece), all visible fat discarded, set out at room temperature for an hour before cooking, patted dry with paper towels
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 3 medium garlic cloves, coarsely chopped
  • 2 medium ribs of celery, chopped into 1-inch pieces
  • 2 medium potatoes, unpeeled, chopped into 2-inch pieces
  • 2 medium carrots, sliced crosswise into 1-inch rounds
  • 1 medium yellow onion, thinly sliced
  • 1 cup water

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 325˚F.
  2. In a large, heavy ovenproof pot, heat the oil over medium heat, swirling to coat the bottom. Cook the beef for 2 to 3 minutes on each side.
  3. Sprinkle the pepper and salt over the beef.
  4. Stir in the garlic, celery, potatoes, carrots, onion, and water.
  5. Bake, covered, for 2 hours.
  6. Let the beef rest on a large cutting board, covered loosely with aluminum foil, for 15 minutes. (This allows the juices to redistribute so the beef stays moist.) Slice the beef into thin slices. Place on a large serving platter. Drizzle the pan juices over the beef.
  7. Using a slotted spoon, transfer the vegetables onto the serving platter or into a large serving bowl.

Tip: To save money when shopping for steaks, buy a roast, like a loin roast, rather than individial steaks. You can ask the butcher to slice it for you at no charge.
 

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