Friday, February 26, 2010

YANKEE POT ROAST - Cooking Light

Don't you think a pot roast on Sunday is lovely? It is so old-fashioned and comforting. This recipe comes from Cooking Light magazine and my family loved it.

This is one of those recipes I decided to make when I woke up on a Sunday morning so I used what I had on hand. Instead of fresh plum tomatoes, I used canned diced. And I added flat leaf parsley and garlic.


2 teaspoons olive oil

1 (4-pound) boneless chuck roast, trimmed

1 tablespoon kosher salt

1 tablespoon cracked black pepper

2 cups coarsely chopped onion

2 cups less-sodium beef broth

¼ cup ketchup

2 tablespoon Worcestershire sauce

1 cup chopped plum tomato

1 ¼ pounds small red potatoes

1 pound carrots, peeled and cut into 1-inch pieces

2 tablespoons fresh lemon juice

Cooking instructions:

1. Preheat oven to 300°.

2. Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle roast with salt and pepper. Add roast to pan, browning on all sides (about 8 minutes). Remove from pan. Add onion to pan; sauté 8 minutes or until browned. Return roast to pan. Combine broth, ketchup, and Worcestershire; pour over roast. Add tomato; bring to a simmer.

3. Cover and bake at 300° for 2 1/2 hours or until tender. Add potatoes and carrots; cover and bake 30 minutes or until vegetables are tender. Stir in lemon juice.

Serving: 10

1 comment:

  1. I made this last night -- it was SOOOO good! Like you, I substituted canned tomatoes for fresh, and I also used chicken broth instead of beef since it was what I had on hand. Everyone loved it (the broth is particularly good). Thanks for sharing!

    NOTE: I found the meat needed an additional hour, and the veggies needed much more than 30 minutes (an hour or more?) to be tender.