pot-roast-recipe

Healthy, Satisfying And Simple To Make Pot Roast Recipe.

If food is medicine then pot roast is Prozac. A wonderful comfort food that’s simple to make and pure joy to eat, leaving you happy and satisfied. For years we were told that this should be a guilty pleasure and that red meat was the devil but research shows that grass fed beef is lower in saturated fat, higher in omega-3 fatty acids (the good kind of fat) and higher in vitamin E making this pot roast recipe a health food. Add to that the fact that this recipe also includes onion, carrots, Yukon gold potatoes, celery, butternut squash and just a dash of red wine you can’t go wrong for taste or health benefits. So dig into a little bit of comfort.

 

Pot Roast Recipe

1 teaspoon olive oil

1 (2-pound) grass fed boneless chuck roast, trimmed

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 cups coarsely chopped onion

1/2 cup dry red wine

4 thyme sprigs

3 garlic cloves, chopped

14-ounces organic beef broth

1 bay leaf

2 large carrots, peeled and cut diagonally into 1-inch pieces

1 pound Yukon gold potatoes, scrubed clean leave the skin on and cut into 2-inch pieces

2 celery stalks chopped

1 cup butternut squash cut into 2-inch pieces

Fresh thyme leaves (optional)

Directions:

  1. ­­Preheat oven to 350º.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.
  3. Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.
  4. Add carrots, celery, potatoes and squash to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.