Pot Roast

Beef is a great source for protein, zinc, and vitamin B12, and is one of the best sources of dietary iron plus half of the fat in beef is monounsaturated! So dont feel guilty about digging into this healthy one-pot meal that combines the goodness of beef with fresh vegetables.

Ingredients:

One 5 lb beef chuck roast

2 to 3 Tbsp grainy mustard

1 tsp salt

tsp pepper

1 Tbsp dried thyme

1 Tbsp paprika

2 Tbsp vegetable oil

2 cups red wine or beef broth

2 dried bay leaves

2 large onions, coarsely chopped

4 cloves garlic, peeled and chopped

2 Tbsp tomato paste

4 cups mushrooms, coarsely chopped

5 large carrots, coarsely chopped

3 medium red potatoes or sweet potatoes, coarsely chopped OR 4 cups butternut squash, coarsely chopped

Steps/Methods:

Preheat the oven to 325F.
Rub the roast with mustard salt, pepper, thyme and paprika.
In a Dutch oven or large soup pot, heat the oil over medium-high heat.
Brown the roast on all sides in the Dutch oven or soup pot this should take about 10 minutes. If youre having trouble turning the roast, try using a large spoon to help you flip the meat onto each of its sides.
Add the wine or stock, bay leaves, onions, garlic and tomato paste and bring to a simmer.
If you are using a Dutch oven, cover the pot with its lid and put the roast in the oven. If you are using a soup pot, transfer the roast by gently tipping the pot onto its side, allowing the liquid and meat to slide carefully into a large casserole dish. Cover the dish with one or two large pieces of tin foil and put it in the oven.
Cook for 3 hours.
Remove the roast from the oven and add the vegetables.
Put the roast and vegetables back in the oven and cook for 1 more hour.
Serve hot or divide into single portions and freeze for later use.

Additional Tips: