Beef Pot Roast
Beef Pot Roast is a gluten free and dairy free recipe with 6 servings. One serving contains 365 calories, 50g of protein, and 13g of fat. For $5.48 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. 30 people were impressed by this recipe. This recipe from Fountain Venue Kitchen requires brown sugar, canned beef broth, garlic, and olive oil. A few people really liked this main course. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns an amazing spoonacular score of 90%. Similar recipes include Crock Pot Beef Pot Roast, Beef Pot Roast, and Beef Pot Roast.
Servings: 6
Ingredients:
2 tablespoons (24 grams) lightly packed brown sugar
1 (14.5-ounce) can low-sodium beef broth
3 cloves garlic, minced
1/2 cup (136 grams) ketchup
1/2 teaspoon each kosher salt and freshly ground pepper
2 tablespoons (28 mL) olive oil
1/2 cup (120 mL) red wine vinegar
3-4 pounds beef roast (I like to use chuck roast; rump roast is another good option)
Equipment:
oven
dutch oven
bowl
pot
Cooking instruction summary:
Preheat the oven to 275 degrees F.Heat the olive oil in the bottom of a Dutch oven or other large, lidded, ovenproof pot over medium heat. You want enough oil to lightly coat the bottom of the pot.Mix the ketchup, vinegar, and brown sugar in a small bowl. Set aside.Sprinkle the beef all over with the salt and pepper, and then place in the heated pot. Brown the beef on all sides, about 2-3 minutes per side. Add the garlic and cook until fragrant but not turning brown, about 30 seconds more.Add the beef broth, and then pour the ketchup mixture over the browned beef to evenly coat. Lift up the bottom of the roast to let the mixture flow underneath, too.Bring the liquid to a boil, cover the pot, and then place it in the preheated oven. Bake a 3-pound roast for 3 hours; plan on 4 hours for a 4- to 5-pound roast. The meat should be very tender and fall apart easily.Serve over mashed potatoes, mashed baked potatoes, or egg noodles, if desired.
Step by step:
1. Preheat the oven to 275 degrees F.
2. Heat the olive oil in the bottom of a Dutch oven or other large, lidded, ovenproof pot over medium heat. You want enough oil to lightly coat the bottom of the pot.
3. Mix the ketchup, vinegar, and brown sugar in a small bowl. Set aside.Sprinkle the beef all over with the salt and pepper, and then place in the heated pot. Brown the beef on all sides, about 2-3 minutes per side.
4. Add the garlic and cook until fragrant but not turning brown, about 30 seconds more.
5. Add the beef broth, and then pour the ketchup mixture over the browned beef to evenly coat. Lift up the bottom of the roast to let the mixture flow underneath, too.Bring the liquid to a boil, cover the pot, and then place it in the preheated oven.
6. Bake a 3-pound roast for 3 hours; plan on 4 hours for a 4- to 5-pound roast. The meat should be very tender and fall apart easily.
7. Serve over mashed potatoes, mashed baked potatoes, or egg noodles, if desired.
Nutrition Information:
covered percent of daily need
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