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Photo: Becky Luigart-Stayner; Lydia DeGaris-Pursell
Active Time:40 minsTotal Time:3 hrs 40 minsServings:10Jump to Nutrition Facts
Active Time:40 minsTotal Time:3 hrs 40 minsServings:10
Active Time:40 mins
Active Time:
40 mins
Total Time:3 hrs 40 mins
Total Time:
3 hrs 40 mins
Servings:10
Servings:
10
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2teaspoonsolive oil1(4-pound) boneless chuck roast, trimmed1tablespoonkosher salt1tablespooncracked black pepper2cupscoarsely chopped onion2cupslow-salt beef broth¼cupketchup2tablespoonsWorcestershire sauce1cupchopped plum tomato1 ¼poundssmall red potatoes1poundcarrots, peeled and cut into 1-inch pieces2tablespoonsfresh lemon juiceChopped fresh parsley (optional)
Cook Mode(Keep screen awake)
Ingredients
2teaspoonsolive oil
1(4-pound) boneless chuck roast, trimmed
1tablespoonkosher salt
1tablespooncracked black pepper
2cupscoarsely chopped onion
2cupslow-salt beef broth
¼cupketchup
2tablespoonsWorcestershire sauce
1cupchopped plum tomato
1 ¼poundssmall red potatoes
1poundcarrots, peeled and cut into 1-inch pieces
2tablespoonsfresh lemon juice
Chopped fresh parsley (optional)
DirectionsPreheat oven to 300°F.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.Cover and bake at 300°F for 2 1/2 hours or until tender. Add potatoes and carrots; cover and bake an additional 30 minutes or until vegetables are tender. Stir in lemon juice. Garnish with parsley, if desired.Originally appeared: Cooking Light
Directions
Preheat oven to 300°F.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.Cover and bake at 300°F for 2 1/2 hours or until tender. Add potatoes and carrots; cover and bake an additional 30 minutes or until vegetables are tender. Stir in lemon juice. Garnish with parsley, if desired.
Preheat oven to 300°F.
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.
Cover and bake at 300°F for 2 1/2 hours or until tender. Add potatoes and carrots; cover and bake an additional 30 minutes or until vegetables are tender. Stir in lemon juice. Garnish with parsley, if desired.
Originally appeared: Cooking Light
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Nutrition Facts(per serving)290Calories8gFat20gCarbs33gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
