Savor the Weekend: Saturday Afternoon Oven Pot Roast Perfection
Elyssa McGregor
12 months ago
Picture our Saturday afternoon oven pot roast: tender, succulent meat slow-cooked to perfection, infused with rich flavors that make every bite a moment to relish. As the aroma fills your kitchen, anticipation builds for a culinary delight that promises to be the highlight of your Saturday. Savor the weekend with this delicious pot roast, a symphony of taste that transforms ordinary afternoons into extraordinary.
Shown with: Rosemary Potatoes
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Ingredients
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| 1 boneless beef chuck roast (2-1/2 pounds) | |
| salt and pepper to taste | |
| 1 tablespoon olive oil | |
| 1 tablespoon butter | |
| 4 cups sliced sweet onion | |
| 1 can (6 ounces) tomato paste | |
| 4 garlic cloves, minced | |
| 1 teaspoon dried thyme | |
| 0.50 teaspoon celery seed | |
| 0.50 cup dry red wine | |
| 1 carton (32 ounces) reduced-sodium beef broth | |
| 1 packet of Lipton onion soup & dip mix | |
| 6 medium carrots, cut into 1-1/2 inch pieces | |
| 0.50 pound medium fresh mushrooms, quartered |
Nutritional Information
17g Fat
32g Protein
7g Sugars
359 Calories
18g Carbs
Directions
1.
Preheat oven to 325°. Season roast with salt and pepper.
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2.
In a Dutch oven, heat oil and butter over medium-high heat; brown roast on all sides (about 3 minutes each side). Remove from pot. Add onion to the same pot; cook and stir over medium heat until tender, 8-10 minutes. Add tomato paste, garlic, thyme and celery seed; cook and stir 1 minute longer.
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3.
Add wine, stirring to loosen browned bits from pot; stir in broth and packet of Lipton onion soup & dip mix. Return roast to pot. Arrange carrots and mushrooms around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-1/2- 3 hours. If desired, skim fat and thicken cooking juices for gravy.
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Notes
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.
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