Classic pot roast with tender beef and savory vegetables, slow-cooked in a flavorful broth. |
Ingredients
- 2 tablespoons sodium-free all-purpose seasoning
- 1 teaspoon salt substitute
- 1 teaspoon thyme
- ½ teaspoon black pepper
- ⅛ cup all-purpose flour
- 2 pound round roast or chuck roast
- 1 tablespoon vegetable oil
- 2 medium carrots, peeled and cut into 2-inch pieces
- 6 medium potatoes, peeled and cut into quarters
- 1 large onion, peeled and cut into quarters
- 2 celery stalks, cut into 2-inch pieces
- 2 teaspoons garlic, chopped
- 2 cubes sodium-free beef bouillon
- 2 cups hot water
- Nonstick vegetable oil cooking spray
Instructions
- Preheat oven to 425 F. Spray a roasting dish with cooking spray. Set aside.
- Add sodium-free all-purpose seasoning, salt-substitute, thyme, pepper, and flour to a large bowl and mix to combine.
- Coat beef roast on all sides with flour mixture. Place on a plate and set aside.
- Add 1 tablespoon vegetable oil to roasting pan and place in heated oven for 5 minutes.
- Using oven mitts, remove roasting pan from oven and immediately add beef roast. Return pan to the oven and allow beef to roast for 45 minutes.
- Remove roasting pan from oven and reduce oven temperature to 350 F.
- Evenly distribute the carrots, potatoes, onions, celery, and garlic over the roast.
- Add the beef bouillon to the water and stir until dissolved. Pour broth over the meat and vegetables. Return roasting pan to oven for 15 minutes.
- Open oven and cover roasting pan with foil. Cook for an additional 30 minutes or until vegetables are fork tender. Remove from oven. Serve hot.
Nutrition
Serving: 2 slices, .25 cup vegetablesCalories: 312calCarbohydrates: 31gProtein: 30gFat: 7gSaturated Fat: 2gCholesterol: 71mgSodium: 160mgFiber: 4gSugar: 3g