Classic Pot Roast
Servings:
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Ingredients
Instructions
Nutrition
| 1300 g | Brisket | (chuck roast) |
| 2 | Carrots | |
| 1 | Onions | |
| 2 stalks | Celery | |
| 3.5 | Potatoes | |
| 3 tbsp | Butter | |
| 2 sprig | Fresh thyme | |
| 1 sprig | Fresh rosemary | |
| 2 cloves | Garlic | |
| 1 tbsp | Garlic powder | |
| 3 tbsp | Cajun seasoning | |
| 1 tbsp | Onion powder | |
| 3 tbsp | Worcestershire sauce | |
| 1 tbsp | Tomato paste | |
| 40 g | Flour | |
| 1 tbsp | Olive oil | |
| 475 ml | Beef stock |
- Preheat oven to 150 degrees C. Massage the worcestershire sauce and dry spices into the roast, and dredge all sides of roast into the flour, shaking off the excess. Prep the vegetables by slicing the onion, slicing the potatoes, chopping the carrots, chopping the celery, and roughly chopping the garlic.
- Heat oil and butter in a large skillet on high. Sear the roast on all sides. Once all sides are brown, remove to a plate. Add the onion to the pan and saute until browned, then stir in the tomato paste. Pour in the broth and stir to deglaze the pan. Place the veggies in a roasting pan, add in the broth, and lay the roast on top. Add in the thyme, garlic, and rosemary.
- Cover and bake for about an hour and 40 mins. Halfway through the baking process, turn the roast over by carefully removing the roast and spooning the veggies on top. Place back into the oven and cook for another hour and a half or until the veggies and roast are fork tender.
Fat:
64.8g
Saturates:
26.5g
Sugars:
6.4g
Protein:
58.7g
Carbs:
49.5g
Fiber:
5.7g
85.1%
Calories
50%
Carbs
69.1%
Protein
162%
Fat
22.8%
Fiber