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.
Slow-Cooked Pot Roast
Calories211 Per Serving
Protein25g Per Serving
Fiber3g Per Serving
Cost Per Serving$2.17
|Total Fat||5.5 g|
|Saturated Fat||1. g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.5 g|
|Monounsaturated Fat||3.0 g|
|Total Carbohydrate||15 g|
|Dietary Fiber||3 g|
1/2 starch, 3 lean meat, 1 vegetable
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
Preheat the oven to 325˚F.
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.
Sprinkle the pepper and salt over the beef.
Stir in the garlic, celery, potatoes, carrots, onion, and water.
Bake, covered, for 2 hours.
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.
Using a slotted spoon, transfer the vegetables 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.