Heart-Healthy Classic Pot Roast
Savor the comforting flavors of a hearty meal with this Heart-Healthy Classic Pot Roast recipe, designed to bring nourishment and indulgence to your table. Featuring a lean beef chuck roast, this dish is expertly elevated with vibrant vegetables like carrots, potatoes, celery, and onions, offering a nutrient-packed blend that supports heart health. Simmered in a flavorful medley of low-sodium beef broth, tomato paste, and aromatic herbs like thyme and bay leaves, the pot roast achieves melt-in-your-mouth tenderness after slow cooking to perfection. With a prep time of just 20 minutes and customizable servings for family-sized gatherings, this recipe ensures wholesome satisfaction without sacrificing convenience. Perfect for busy weeknights or Sunday dinners, this pot roast is bound to become a guilt-free classic in your repertoire while delivering bold, nourishing tastes.
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Recipe Information
Ingredients
- 3 pounds Lean beef chuck roast
- 2 tablespoons Olive oil
- 2 cups Low-sodium beef broth
- 1 large Onion
- 3 large Carrots
- 3 stalks Celery stalks
- 4 medium Potatoes
- 4 cloves Garlic cloves
- 2 tablespoons Tomato paste
- 2 leaves Bay leaves
- 1 teaspoon Dried thyme
- 1 teaspoon Black pepper
- 1 cup Water
Instructions
Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
Heat the olive oil in a large oven-proof pot or Dutch oven over medium-high heat.
Season the beef chuck roast with black pepper on all sides.
Carefully sear the roast in the hot oil until browned on all sides, about 3-4 minutes each side. Remove the roast and set aside.
Reduce the heat to medium and add the onions, carrots, and celery to the pot. Sauté until the vegetables are beginning to soften, about 5 minutes.
Add the garlic and tomato paste to the pot, cooking for another minute while stirring.
Pour in the low-sodium beef broth and water, scraping up any bits from the bottom of the pot with a wooden spoon.
Return the roast to the pot, and add the bay leaves and thyme.
Cover the pot with a lid, and transfer it to the preheated oven.
Roast for about 3 hours, occasionally checking to ensure there's enough liquid in the pot and adding more water if necessary.
Add the potatoes to the pot and continue to cook for another hour, or until the meat is tender and pulls apart easily with a fork.
Remove from the oven and let it rest for 10 minutes. Discard the bay leaves before serving.
Slice the beef and serve with the vegetables and a little bit of the sauce from the pot.
Nutrition Facts
Calories |
4681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.5 g | 354% | |
| Saturated Fat | 100.2 g | 501% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 1458 mg | 63% | |
| Total Carbohydrate | 229.1 g | 83% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 35.3 g | ||
| Protein | 331.6 g | 663% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 511 mg | 39% | |
| Iron | 48.3 mg | 268% | |
| Potassium | 10739 mg | 228% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
