how to cook Oven-Roasted Pot Roast w/ Vegetables
Serves: 8
Time: 3 hours, 15
minutes (15 minutes prep time, 3 hours cook time)
What’s
more classic than meat and potatoes? This pot roast is about as traditional as
it gets with seasonings like dried herbs and onion, and of course, beef and red
potatoes. Usually, you don’t eat potatoes, but you’re only using a total of ¼
pound. Ideally, you want to use a Dutch oven, but a large roasting pan works,
too. You want something that can hold the whole roast and vegetables, since
you’re going to be covering it with a lid or foil while it cooks for 3 hours.
Ingredients:
2 ½ pounds chuck roast ¼
pound red potatoes
3 minced
garlic cloves
1 peeled
and chopped carrot
1 chopped
onion
1
tablespoon coconut oil
1 teaspoon dried parsley
½teaspoon
dried thyme
½teaspoon
dried dill Salt and pepper to taste
Directions:
1.Preheat
your oven to 300-degrees.
2.To
prepare roast, trim any excess fat.
3.You’re
going to brown the meat on the stovetop first, so get a very large oven-safe pan
or ideally a Dutch oven.
4.Pat the roast dry and season with salt and
pepper.
5.Pour a little oil into the bottom of your pan
and heat.
6.When
hot, add meat and brown on each side for 4-5 minutes.
7.When
browned, add prepped veggies around roast and sprinkle seasonings on top.
8.Cover your Dutch oven
with a lid, or if you were using a dish, wrap it all in foil.
9.Cook for 3 hours until the meat is fork-tender.
10. Serve
as is or with a keto-friendly gravy!
Nutritional Info (⅛
recipe):
Total
calories: 355
Protein: 30
Carbs: 6
Fat: 25
Fiber: 0