by Jolyn Wasem
How many of you have families who roll their eyes at the mention of pot roast for supper?
I love roast beef. It's super easy to make, but yes, I too have made the dreaded dried out beef on occasion.
I have tried several recipes and have a few favorites, but this one is super easy and a little different. I remember reading then rereading the recipe because it says to cook it in a stockpot. Yes you read that right, a stockpot, not a crockpot!
I made this once for my dad, and he liked it so much he had me write down the recipe and it was easy enough for him to cook too. On these chilly fall evenings, this recipe is wonderful especially with some mashed potatoes and your favorite vegetable as a side! This comes from The Healthy Beef Cookbook, has only 183 calories per serving and is a great source of protein, vitamin B12, selenium and zinc!
Basic Beef Pot Roast
Ingredients
2 tsp olive oil
1 boneless beef chuck shoulder pot roast (about 3lbs)
½ tsp salt
¼ tsp pepper
2 cups chopped onion
3 cloves garlic, minced
1 can ready-to-serve beef broth
Instructions
Heat oil in stockpot over medium heat until hot. Place beef pot roast in stockpot; brown evenly. Remove pot roast; season with salt and pepper. Pour off all but 1 tsp drippings from stockpot if necessary.
Add onion and garlic to stockpot; cook and stir 3 to 4 minutes or until onion is tender. Stir in broth. Return pot roast to stockpot; bring to a boil. Reduce heat; cover tightly, and simmer on top of range or in preheated 325 degrees oven for 2 ½ to 3 hours or until pot roast is fork tender.
Remove pot roast; cool slightly. Trim and discard excess fat from cooked pot roast. Shred pot roast with 2 forks.
Leftover pot roast can keep in the refrigerator for 3-4 days or in the freezer for 2-3 months.