Pot Roast is ideal for any occasion. A family get together, holidays, or just because you need a little red meat in your life. I try and eat red meat once or twice a week or more if I am feeling low on energy. Although I added the macros as if you are eating equal portions of each, the great thing about this dish is that you have the options to stay away from or control portions of whatever you desire. You will find this Pot Roast is simple and it turns out tender every time. Enjoy!
Ingredients I Used
Pot Roast/ Rump Roast (I used a 2.32lb boneless roast because its just two of us tonight)
2 tbs butter
2 1/2 cups chopped baby red potatoes
3 cloves of garlic + 1/2 tbs garlic powder
1 tsp red pepper flakes (optional)
2 tsp oregan
2 tsp ground pepper
1 tsp rosemary
salt as needed
2 or 3 tomatoes
2 celery stalks
1 cup chopped carrots
3/4-1 cup red wine (this isn’t required but it makes a huge difference in taste and the alcohol helps break down the meat leading to a super tender delicious roast)
For Those Tracking Diet
This Is How I Made It
Set the oven to 225 degrees
Chop all veggies corse.
Blend the tomato and celery in a blender until pureed and set aside.
Start on the stove top with a hot pan, I used a dutch oven (oven safe covered pot). Add butter, chopped onion and garlic on medium/high heat.
Rub the Pot Roast in spices and “seal the meat” by laying each side of the Pot Roast on the hot pan until brown. This will keep the juices in allowing the roast to stay moist. Once all of the sides of the roast are sealed take the pot off of the heat.
Add veggies, extra herbs and spices you may have leftover, add tomato puree and red wine. Cover and place in the oven for 5 hours or until the meat pulls easily. Check occasionally adding liquid from the pot onto the top of the roast.