DeAnna Lee

Super Easy Pot Roast

This is week 5 of South Beach for me and my boyfriend.  We have been doing so well keeping up with the healthy eating, drinking tons of water, and adding back in whole grains, a little cold beer (wine for me), and yummy pieces of dark chocolate!  

So I decided to reward us with a little comfort food!  This Super Easy Pot Roast recipe is a make it and forget about it dish!  You're gonna love it! 

Super Easy Pot Roast 

2 - 5 lb. chuck roast 
2 white onions
4-5 carrot stalks
3-4 favorite potato
2 -3 cupes of beef broth
1/4 cup red wine
4 sprigs of rosemary
a few sprigs of fresh thyme 
salt - pepper
olive oil 

Preheat the over 275.  In a large dutch oven, heat a couple tablespoons of olive oil on medium/high heat.   Cut the onions in half and brown on both sides about 1 minute.  Remove and set aside.  Now do the same thing with the carrots.  Let them get a little color, don't try to cook them.  That comes later.  :) 

Now salt and pepper the chuck roast really well!  This is the only S & P you will use in the entire recipe, so coat that sucker!  Now brown the chuck roast on all sides for about 1 minute on each side. 

Remove the chuck roast.  Now deglaze the pan with the red wine and use a whisk to get up all the yummy bits.  Place the chuck roast back in the dutch oven, then add the onions, carrots on top.  

Pour in enough beef stock to cover up 1/2 of the chuck roast.  Throw in your fresh herbs- rosemary and thyme.  Make sure they are submerged in the beef stock.  

Pop a lid on top and put that puppy in the oven for 3 hours!  

At the 1 1/2 hour mark, I put the chopped potatoes on top and let them cook another 1 1/2 hours.  

Don't mess with the dutch oven.  Just leave it alone, and enjoy a little time doing whatever it is you like to do.  Serve with some crusty bread, and you've got one heckuva meal!  Your family will love you for this one! 

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01/30/2013 12:11PM
Super Easy Pot Roast
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