Ep. 47 - Braised Pot Roast

This is so easy to make and tastes really great. The meat gets super tender. I made mine with carrots but you can change or reduce the veggies to lower the carb count or make the recipe as-is and just eat the meat.

Recipe:

• 1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
• Salt and freshly ground black pepper
• 3 tablespoons olive oil
• 1 cup canned crushed tomatoes
• 1 cup beef broth
• 1 cup red wine
• 2 red onions, halved
• 2 garlic cloves, chopped
• 8 carrots, sliced
• 2 celery stalks, sliced
• 1 cup button mushrooms, stems removed
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves

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.

Servings: 6-8

Preparation time: 10 minutes

Cooking time: 3 hours

Video:

Nutrition:

I didn't calculate nutrition for this recipe because it will vary depending on what veggies you use. I made it with carrots, which are a higher carb vegetable. You can make the recipe as-is and then only eat the meat part if you want a lower carb meal.