Grand American Pot Roast

What You Need:

3 C of frozen pearl onions

4 large potatoes, halved lengthwise and cut into 1/2 in slices

1 t of salt, divided

1/2 t of pepper, divided

1 1/2 lbs. boneless chuck roast

6 T of tomato paste

2/3 C of beef broth

2 T of Worcestershire sauce

2 C of whole baby carrots

3 C of frozen green beans

8 fresh mushrooms, sliced thick

How to Make It:

Allow the oven to preheat to 450 degrees.

Spray the bottom, sides and lid of a cast iron Dutch oven with a non stick cooking spray.

Place the onions and potatoes into the pan and sprinkle half of the salt and pepper over the top.

Place the meat over the vegetables and sprinkle with the remaining salt and pepper.

In a bowl whisk together the tomato paste, beef broth and Worcestershire sauce until well blended.

Pour half of the mixture over the top of the meat in the pan.

Layer the carrots, green beans and mushrooms over the meat.

Pour the remaining sauce over the top of the vegetables.

Cover and bake 50 minutes or until the meat is well done and the vegetables are soft.

Makes 4 servings

The thinner the slice of roast the tenderer it will be. Be sure to choose a good quality roast for tenderness and flavor.  Be careful not to over cook this dish or the meat will become tough.  When you get the first smell of the cooked dish aroma remove it from the oven to keep from overcooking. 

Preparation Time:  approximately 15m minutes

Baking Time:  approximately 50 minutes

Total Time: 1 hour 05 minutes

Nutritional Information:  (approximate values per serving)

Calories 663; Fat 32g; Carbohydrates 55g; Cholesterol 117 mg; Sodium 302 mg; Protein 36g; Fiber 9g