Who doesn’t love a good pot roast on a cold winter’s day?! I love making this roast on a Sunday and then I can eat the leftovers a few days during the week. This pot roast is so easy and a good way to get a load of nutrients into your family’s dinner.
The roast itself is a perfect protein and fat combination. Only 1/2 cup of this roast by itself gives you 28 grams of protein. I try to get 30-50 grams of protein at every meal.
The root veggies in this meal are all seasonal (in North Carolina). Eating seasonally ensures you are getting a diversity of nutrients in your diet. It also ensures that you are eating the produce when it’s at its peak in nutrient density.
I have a blog post all about how to eat seasonally and how to do it on a budget. You can read it by clicking HERE.
What You’ll Need
- Beef roast (approx 2.25 lbs)
- Carrots
- Parsnips
- Fennel
- Onion
- Potatoes
- Beef or Chicken bone broth
How to Make this Pot Roast
This pot roast is a favorite winter Sunday supper for me.
First, you need to preheat your oven to 350 degrees. This roast will make your house smell good all day long!
Next, remove the roast from the packaging and pat it dry with paper towels. If you know me, this is one of the only times I ever use paper towels. I have hand towels to dry your hands after you wash them. That’s why they are called hand towels. Anyway, apologies for that tangent.
Salt and pepper the roast and brown it on all sides in a dutch oven.
While the roast is browning, peel the carrots and parsnips and chop the veggies into 1 to 1 1/2 size chuncks
Remove the roast and add a little bone broth to the pot and scrape up all those brown bits. This is delicious flavor!!
Add the carrots, onion and fennel to the pot along with the roast and remaining bone broth. Cook at 350 for 1 hour.
After the 60 minutes are up, add the potatoes to the pot, cover and cook for another 45 minutes or until the potatoes are tender. I use yukon gold potatoes. You don’t have to peel them. Just wash them well before cutting them up.
Remove from the pot and serve.
If you feel up to, use the left over bone broth to make a delicious gravy!
You’ll Also Love…
Pot Roast
Ingredients
- 2.25 lbs Chuck Roast grass-fed
- 4 Large Carrots
- 3 Parsnips
- 1 Large Fennel Bulb
- 1 Large Onion
- 2 Potatoes
- 32 oz Bone Broth beef or chicken
Instructions
-
Preheat oven to 350 degrees
-
Remove the chuck roast from the package and pat dry with a paper towel
-
Salt and pepper the roast
-
Saute chuck roast in a dutch oven until browned on all sides (it won't be cooked through at this point)
-
While chuck roast is browning, peel the carrots and parsnips and cut the veggies into large pieces (1 to 1 1/2 inches)
-
Remove chuck roast and add a little of the bone broth and scrape up all the brown bits from the pot (this is flavor!)
-
Add onions, carrots, parsnips and fennel to the pot
-
Nestle the chuck roast on top of the veggies
-
Pour in the remaining bone broth
-
Cover the pot and roast in the oven at 350 for 60 minutes
-
After the 60 minutes is up, chunk up the potatoes and add them to the pot
-
Cook for another 45 minutes or until the potatoes are tender
-
Dinner is ready!
Recent Comments