Beef Pot Roast Recipe, Nutritional Value
The classic beef pot roast is a traditionally prepared dish, mostly served on festive occasions such as Thanksgiving and Christmas.
- 4 pounds of boneless chuck roast
- 2 bay leaves
- 2 cloves of garlic finely minced
- 2 tbsp olive oil
- One onion finely chopped
- 1 teaspoon salt
- Half a teaspoon of freshly ground black pepper
Preparation time: 2 hours 30 minutes
Directions & serving size:
- This recipe will yield a pot roast sufficient for 8 servings
- Before preparing the pot roast, preheat the oven to 165C
- While the oven is reaching the desired temperature, place a thick bottomed pan on the stove on medium heat and add the oil.
- Sear the meat in the center of the pan for around 4 minutes on one side and then using a tong turn the meat over and allow the other side to sear for another 4 minutes.
- Take the meat off the pan and keep it aside. Place the garlic, onions and one bay leaf at the bottom of the pan and sprinkle some salt on these ingredients.
- Place the meat back into the pan and place the second bay leaf on top of the meat. Cover the pan and place it in the oven allowing it to cook for 30 minutes at 165C.
- After 30 minutes, lower the heat to 150C and continue to cook for another 1 and half hours.
- Once cooked, take the roast out of the oven and allow it to remain for 15 minutes.
You can also try recipe for spiced potato beef or prepare beef soup
Slice the roast and serve along with some onions and gravy.
Nutritional Value Per Serving
- Sodium: 340mg
- Calories: 307
- Fat: 10.4g
- Carbohydrate: 23.7g
- Fiber: 2.8 g
- Cholesterol: 85mg
- Beef is known to be an excellent source of protein which is required for overall muscle development.
- Beef is also rich is zinc, which helps in the quick healing of wounds as well as in creating a healthy immune system.
- Beef also contains iron and phosphorus that are required for strong bones and teeth as well as to carry oxygen to the various cells in the body thereby minimizing fatigue.
Tips and warnings:
In order to have a moist and tender pot roast, you may leave a thin layer of fat on the pot roast while cooking it.
This fat can then be trimmed after the roast is cooked.