Preheat oven to 300°F.
Heat oil over medium-high heat in a large stock pot or Dutch oven
Combine flour, salt, and pepper. Coat roast on all sides with the flour mixture.
Brown all sides of the roast in the heated oil on the stovetop. Remove from the pot and set aside.
Add a bit more oil to the pot if needed and add carrots and onions. Reduce the heat to medium.
Stir and cook for 3-4 minutes or until onions have softened and vegetables begin to form a little browning around the edges. Remove from heat.
Use a spatula to scrape up any browned bits from the bottom of the pot and stir into the vegetables. Add potatoes to the pot and place the browned roast over the top of the vegetables.
Add broth or beef stock and the rosemary to the pot. Cover with a lid and transfer the whole thing to the oven.
Cook for about 3 hours or until the meat falls apart when pulled at gently with a fork.
NOTES
Using larger chunks of carrots and potatoes will ensure that they don’t end up mushy once the roast is finished cooking. If you’re adding other vegetables to this recipe, make sure that they are the kind that can withstand long simmering times.
For smaller vegetable pieces or quick-cooking vegetables, add to the pot 45 minutes before the pot roast is done cooking.
Any brand of roast that’s labeled as chuck is suitable for this recipe; you can also opt for using brisket or even top round.
Use up leftover shredded roast in sandwiches, tacos, wraps or in pasta dishes throughout the week for easy lunch ideas.
NUTRITION
Calories: 497kcal | Carbohydrates: 39g | Protein: 35g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 988mg | Potassium: 1339mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5115IU | Vitamin C: 33mg | Calcium: 65mg | Iron: 5mg
ADVERTISEMENT
