PAINLESS POT ROAST

A great recipe to prepare and leave to itself to finish while you tend to other matters. I like to make mine and then add a green vegetable, such as easily steamed green beans or a nice salad to bring balance to the meal.

SERVES 4

24 oz. beef chuck roast

2 onions, sliced

1 bag carrots, chopped (about 1 lb.)

2 potatoes, cut and quartered

1 box beef stock

Fresh or dried rosemary and thyme, about 1 tsp. each (to be added to liquid)

1 box mushrooms

4 garlic cloves, chopped

1 tbsp. olive oil

½ c. red wine (optional but recommended)

Sea salt

Black pepper

Method

Preheat oven to 275

Heat a large pan that has a lid on medium high heat. Once hot, add olive oil

Lightly salt and pepper roast, making sure that all sides are coated

Place meat into pan and brown on all sides, about 2-3 minutes per side, then pull out

Add all vegetables, except mushrooms but including garlic, to the pan and brown them in the meat’s juices for a few minutes

Add meat back to pan and add broth, mushrooms, rosemary and thyme. Bake for 3 hours

Pull out and let cool for 10 minutes and plate

Nutrition facts per serving: Calories 379, Carbohydrates 32g, Protein 36g, Fat 9g