|Nutritional Guidelines (per serving)|
|Servings: 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 48g||62%|
|Saturated Fat 17g||86%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Serve this flavorful pot roast with potatoes and a tossed salad for a delicious family dinner. Make this dish with a lean chuck arm roast, bottom round, or a beef brisket (not corned beef). This is always a hit with families!
- 1 lean chuck roast, boneless, about 3 to 4 pounds
- 1 teaspoon grill seasonings, such as steak seasoning or similar, or to taste (or salt and pepper)
- 2 tablespoons vegetable oil
- 5 strips bacon, diced
- 1 medium onion, coarsely chopped
- 2 carrots, diced
- 3 ribs celery, thinly sliced
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 2 cups dry red wine
- 1 cup chicken broth
- 1 large fresh or dried bay leaves
- 1/4 teaspoon of dried leaf rosemary, crumbled
- 2 cups frozen pearl onions or fresh peeled pearl onions
Heat oven to 300 F. Sprinkle grill seasoning or salt and pepper all over the roast.
In a large Dutch oven or oven-safe pot over medium-high heat, heat the oil. Sear the roast, turning to brown all sides (about 1 to 2 minutes on each side). Remove the roast to a plate and set aside.
Reduce the heat to medium and saute the bacon until almost crisp. Remove the bacon to paper towels to drain. Remove and discard all but 1 tablespoon of the drippings.
Add chopped onion and celery to the drippings and cook until just softened. Add the garlic and carrots and saute for 1 minute. Stir in tomato paste, wine, and chicken broth.
Put the roast and bacon back in the pot and add the bay leaves, rosemary, and pearl onions. Bring back to a simmer.
Cover the pan tightly and bake in the preheated oven for 3 hours, turning the roast after about 2 hours. Remove the roast and vegetables to a platter and tent with foil to keep warm.
Strain juices from the roast into a saucepan.
Put the saucepan with strained juices over medium-high heat and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Taste and add salt and pepper, as needed.
Slice the roast and serve with the vegetables and juices.