This Simple Cooking with Heart recipe is a Southern-American, heart-healthy and delicious way to get your family more vegetables! It'll quickly become a cold-weather classic!
Slow-Cooked Pot Roast
Calories211 Per Serving
Protein25g Per Serving
Fiber3g Per Serving
Cost Per Serving$2.17
|Total Fat||5.6 g|
|Saturated Fat||1.4 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.4 g|
|Monounsaturated Fat||2.9 g|
|Total Carbohydrate||15 g|
|Dietary Fiber||3 g|
1/2 starch, 3 lean meat, 1 vegetable
1 Tbsp. olive oil
1 1/2 lb. beef top round roast in one piece, all visible fat discarded
1/4 tsp. salt
1/2 tsp. ground Black pepper
1 medium yellow onion, about one cup, thinly sliced
3 clove garlic, chopped into 4 pieces each
2 stalk celery, about 1 cup, cut into 1-inch pieces
2 potatoes (unpeeled, cut into 2-inch pieces)
2 carrots, peeled and cut into 1-inch rounds
1 cup water
Remove meat from refrigerator an hour before cooking, trim and pat dry with paper towels.
Preheat the oven to 325 degrees F.
In a deep heavy oven proof pot heat the olive oil to medium and sear the meat on all sides, about 2-3 minutes per side.
Sprinkle with salt and pepper.
Add the onions, garlic, celery, potatoes, carrots and water.
Cover and bake in the oven for 2 hours.
Remove the meat from the pot and allow it to rest, covered loosely with foil, for 15 minutes before you slice into quarter-inch slices. This allows the juices in the meat to redistribute so this lean cut of meat is moister.
Serve with the cooked vegetables on the side and the pan juices over the meat.
Keep it Healthy:
Tip: This dish will keep developing its flavors and will taste even better the next day. The juice also makes a flavorful and healthier alternative to gravy.
Tip: Serve this with a simple green salad on the side. This is a good one-dish meal in cooler weather.