Classic Beef Pot Roast
Warning: Undefined array key "recipieid" in /home1/grubsupc/public_html/wp-content/plugins/mplanner/mplanner.php on line 240
Warning: Undefined array key "servingid" in /home1/grubsupc/public_html/wp-content/plugins/mplanner/mplanner.php on line 241
Servings: 4
Calories: 699kcal
A classic beef pot roast with winter vegetables and fresh rosemary and thyme. Perfect for the whole family.
Warning: Undefined array key "recipieid" in /home1/grubsupc/public_html/wp-content/plugins/mplanner/mplanner.php on line 254
Warning: Trying to access array offset on value of type bool in /home1/grubsupc/public_html/wp-content/plugins/mplanner/mplanner.php on line 255
Ingredients
- 1 kg beef chuck
- 2 Tbsp vegetable oil
- 2 tsp salt
- 1 tsp pepper
- 1 tsp thyme
- 3 garlic cloves
- ¼ C Worcestershire sauce
- 1 ½ C beef stock
- 6 carrot
- 600 g potatoes
- 1 Tbsp rosemary
Instructions
- Preheat your oven to 160°C.
- Season the chuck roast with the salt, pepper and thyme.
- Add the oil to a frying pan over a medium heat.
- When the oil is hot, place the roast in the pan and cook for 4-5 minutes on each side.
- Remove roast from the frying pan and set aside.
- Add garlic to the frying pan and sauté for 60 seconds.
- Place beef roast in an oven proof roasting dish. Pour Worcetershire sauce, stock and garlic over the roast. Place the carrots and potatoes on top of and around the meat. Place rosemary sprig on top.
- Cover the meat with a lid or foil and transfer to the oven.
- Cook for 3 hours, or until the meat shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot.
Notes
Diabetic Friendly: Reduce the serving size to 1 small potato and 1 carrot per person. The meat serving should be 120g per person (max).
Nutrition
Calories: 699kcal | Carbohydrates: 41g | Protein: 54g | Fat: 36g | Saturated Fat: 13g | Trans Fat: 2g | Cholesterol: 173mg | Sodium: 1790mg | Potassium: 2104mg | Fiber: 6g | Sugar: 8g | Vitamin A: 16771IU | Vitamin C: 39mg | Calcium: 128mg | Iron: 8mg