2 tsp. olive oil
\n1 (4-pound) boneless chuck roast, trimmed
\n1 T. kosher salt
\n1 T. cracked black pepper
\n2 cups coarsely chopped onion
\n2 cups low-salt beef broth
\n1\/4 cup ketchup
\n2 T. Worcestershire sauce
\n1 cup chopped plum tomato
\n1 1\/4 pounds small red potatoes
\n1 pound carrots, peeled and cut into 1-inch pieces
\n2 T. fresh lemon juice
\nChopped fresh parsley (optional)<\/p>\n
Preheat oven to 300 degrees. Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle roast with salt and pepper. Add roast to pan, browning on all sides (about 8 minutes). Remove from pan. Add onion to pan; saut\u00e9 8 minutes or until browned. Return roast to pan. Combine broth, ketchup, and Worcestershire; pour over roast. Add tomato; bring to a simmer. Cover and bake at 300 degrees for 2 1\/2 hours or until tender. Add potatoes and carrots; cover and bake an additional 30 minutes or until vegetables are tender. Stir in lemon juice. Garnish with parsley, if desired.<\/p>\n
Yield: 10 servings
\nServing Size: 3 oz. beef and about 1\/2 cup vegetables<\/p>\n
Calories: 290
\nFat: 8.4g
\nFiber: 3g<\/p>\n
Notes: Any roast from the chuck, which is the shoulder section (arm, 7-bone, or blade), will make great pot roast. Since the shoulder gets lots of exercise, it’s riddled with fibrous tissue that melts during slow cooking — keeping the meat moist and ensuring rich, beefy flavor. <\/i><\/p>\n","protected":false},"excerpt":{"rendered":"
2 tsp. olive oil 1 (4-pound) boneless chuck roast, trimmed 1 T. kosher salt 1 T. cracked black pepper 2 cups coarsely chopped onion 2 cups low-salt beef broth 1\/4 cup ketchup 2 T. Worcestershire sauce 1 cup chopped plum tomato 1 1\/4 pounds small red potatoes 1 pound carrots, peeled and cut into 1-inch pieces 2 T. fresh lemon juice Chopped fresh parsley (optional) Preheat oven to 300 degrees. Heat olive oil in a large Dutch oven over medium-high…<\/p>\n