Pot Roast

Pot Roast is a main course that serves 6. For $2.07 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 494 calories, 30g of protein, and 35g of fat. A couple people made this recipe, and 51 would say it hit the spot. From preparation to the plate, this recipe takes approximately 4 hours and 30 minutes. This recipe from Foodnetwork requires onion, olives, cumin, and garlic. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. With a spoonacular score of 65%, this dish is solid. Try Instant Pot Pot Roast (pressure cooker pot roast) + VIDEO, Yankee Pot Roast – make a perfect pot roast with our , it is easy to do, and Slow Cooker Pot Roast with Potatoes (An One Pot Hassle Free Meal) for similar recipes.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 240 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.

 

Step by step:

1. Preheat the oven to 190-200 degrees F.

2. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan.

3. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened.

4. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil.

5. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat.

6. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup.

7. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork.

8. Serve with sauce.

Nutrition Information:

covered percent of daily need

 

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