Light Pot Roast
Savor the comforting flavors of a healthier classic with this Light Pot Roast recipe—a perfect balance of hearty and wholesome. Made with lean beef chuck roast, a medley of vegetables like baby potatoes, carrots, and celery, and infused with aromatic garlic, thyme, and bay leaves, this dish is a lighter take on traditional pot roast without sacrificing flavor. The roast is oven-braised to tender perfection in a savory broth with a touch of tomato paste for depth, resulting in melt-in-your-mouth meat and richly seasoned vegetables. With just 20 minutes of prep and a slow, hands-off cook time, it’s an ideal meal for cozy family dinners or meal prep for the week. Garnished with fresh parsley, this satisfying dish is as beautiful as it is tasty.
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Recipe Information
Ingredients
- 2 pounds Lean beef chuck roast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 Yellow onion, sliced
- 4 Carrots, peeled and cut into 2-inch pieces
- 3 Celery stalks, cut into 2-inch pieces
- 1.5 pounds Baby potatoes, halved
- 3 cups Low-sodium beef broth
- 2 tablespoons Tomato paste
- 3 Fresh thyme sprigs
- 2 Bay leaves
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (160°C).
Pat the beef chuck roast dry with paper towels and season it evenly with salt and black pepper.
Heat the olive oil in a large, oven-safe Dutch oven over medium-high heat. Sear the roast on all sides until it is browned, about 3-4 minutes per side. Remove the roast and set it aside.
In the same pot, reduce the heat to medium and add the minced garlic and sliced onion. Sauté for 2-3 minutes until fragrant and softened.
Stir in the tomato paste and cook for an additional minute, mixing well.
Add the carrots, celery, and baby potatoes to the pot, followed by the beef broth. Stir to combine.
Place the seared roast back into the pot, nestling it among the vegetables. Add the thyme sprigs and bay leaves to the liquid.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Let it cook for 2.5 to 3 hours, or until the beef is tender and easily pulls apart with a fork.
Remove the pot from the oven and discard the thyme sprigs and bay leaves.
Slice or shred the roast as desired, then serve with the vegetables and some of the flavorful cooking liquid ladled over the top.
Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
3394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.3 g | 250% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 3909 mg | 170% | |
| Total Carbohydrate | 191.6 g | 70% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 38.1 g | ||
| Protein | 228.8 g | 458% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 524 mg | 40% | |
| Iron | 34.2 mg | 190% | |
| Potassium | 8824 mg | 188% | |
*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.
