One-Pot Pot Roast Recipe with Roasted Vegetables
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
2 hrs 20 mins
-
Cook Time
1 hr 20 mins
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Total Time
3 hrs 40 mins
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Servings
7 Servings
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Calories
3235 kcal
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Course
Main Course
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Cuisine
American
One-Pot Pot Roast Recipe with Roasted Vegetables
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Bring back Sunday dinner with this one-pot pot roast recipe, complete with roasted vegetables. This recipes is surprisingly healthy and always delicious.
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Ingredients
- 2 pounds boneless beef chuck roast trimmed
- ½ cup fresh orange juice about 2 oranges
- 5 tablespoon + 2 teaspoons olive oil
- ¼ cup red wine
- 4 garlic cloves smashed
- 2 teaspoons orange zest
- 2 ¼ teaspoons crushed dried rosemary
- 1 ¼ teaspoons salt
- 1 ¼ teaspoons ground pepper
- 1 pounds fingerling potatoes cut in half lengthwise
- 4 medium carrots peeled & cut into 1-inch pieces
- 3 large shallots peeled & cut into wedges
- ¼ cup water
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Instructions
- Place the beef chuck roast into a large, resealable plastic bag.
- In a medium bowl, whisk together the orange juice, 4 tablespoons olive oil, red wine, garlic, orange zest, ¾ teaspoon salt and ¾ teaspoons ground pepper.
- Pour the orange juice mixture into the bag with the roast. Massage to coat the roast with the marinade. Refrigerate for at least 2 hours and up to overnight. Remove the meat from the refrigerator 30 minutes prior to cooking.
- Preheat the oven to 350 degrees F.
- Heat 2 teaspoon olive oil in a large nonstick ovenproof skillet set over medium-high heat. Add the roast and sear until browned, about 2 minutes per side. Discard the marinade.
- Place the potatoes, carrots and shallots in a bowl, and toss to coat with 1 tablespoon olive oil, 1 14/ teaspoon rosemary, ½ teaspoon salt and ½ teaspoon ground pepper.
- Remove from the heat and arrange the potatoes, carrots and shallots around the meat. Pour the water into the pan.
- Cover the pan and place in the oven until the internal temperature of the meat reaches 135 degrees F for medium rare, about 40 minutes. Adjust cooking time if you prefer medium (145 degrees F).
- Remove the meat from the pan and place it on a rimmed carving board or baking sheet (to capture the juices) and tent with foil to keep warm.
- Increase the oven temperature to 425 degrees F.
- Place the skillet with the vegetable in the oven, uncovered, and roast, stirring occasionally, until the vegetables are tender and turning golden brown, about 35 minutes.
- Pour any accumulated juices from the meat into a bowl or measuring cup. Skim off any fat from the top.
- Thinly slice the meat and serve with the roast vegetables and accumulated juices.
Notes
Nutrition Information
Show Details
Serving
4Ounces Beef + ½ Cup Vegetables + 1 ½ Tablespoons Juices
Calories
323.5kcal
(16%)
Carbohydrates
14.6g
(5%)
Protein
36.2g
(72%)
Fat
12.7g
(20%)
Saturated Fat
3.6g
(18%)
Cholesterol
94.3mg
(31%)
Sodium
199mg
(8%)
Fiber
2.1g
(8%)
Sugar
3.2g
(6%)
Nutrition Facts
Serving: 7Servings
Amount Per Serving
Calories 3235 kcal
% Daily Value*
| Serving | 4Ounces Beef + ½ Cup Vegetables + 1 ½ Tablespoons Juices | |
| Calories | 323.5kcal | 16% |
| Carbohydrates | 14.6g | 5% |
| Protein | 36.2g | 72% |
| Fat | 12.7g | 20% |
| Saturated Fat | 3.6g | 18% |
| Cholesterol | 94.3mg | 31% |
| Sodium | 199mg | 8% |
| Fiber | 2.1g | 8% |
| Sugar | 3.2g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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