Pot Roast
Servings
5Serving size
6 ounces beef with potatoes and veggiesThis recipe can be multiplied but you’ll need a BIG pot. This recipe does make great leftovers. There will be two ounces beef left over after the five servings – just enough for a sandwich for lunch! Save a little gravy to go on it.
Ingredients
| 2 tsp. Olive oil |
| 2 pound Beef bottom round (trimmed of excess fat) |
| 1 cup Water |
| 2 leaf Bay leaves |
| 1 Tbsp. Dried or rubbed sage |
| 1 tsp. Salt |
| 1 to taste Black pepper |
| 2 medium White onions (cut into wedges) |
| 2 pound Red potatoes (cut into large chunks) |
| 16 ounces Carrots, raw (peeled and thickly sliced) |
Instructions
Place the oil in a dutch oven or medium stock pot over medium high heat. When the oil is hot, add the bottom round to the pot.
Sear the meat on each side for about 2 minutes per side.
Add the water and remove from heat. Add the bay leaves, sage, salt, pepper and onion and stir.
Cover the pot and place in the oven. Let roast for 3 hours.
Remove the pan from the oven (be careful when taking the lid off).
Remove about half of the onions and liquid and place in a blender or food processor.
Puree until smooth and set aside.
Add the potatoes and carrots to the pot. Return the pot to the oven for another 60 - 90 minutes.
Remove the roast from the oven and place the roast on a plate.
Add the pureed onions to the pot and stir well to thicken the gravy.
Serve beef, potatoes and veggies topped with gravy.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Most recipes call for shoulder or chuck, but top or bottom round is a little leaner, so it has fewer calories than a traditional cut used for pot roast, but more flavorful. There’s the same amount of marbling in the beef, but it is easier to trim the excess fat from the bottom round.