Beef Pot Roast

Name: Beef Pot Roast
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 473 milliliters good-quality beef stock; 1 teaspoons freshly ground black pepper; 3 Tbsps canned crushed tomatoes; 2 kilograms boneless chuck roast; 1 small clove garlic, minced; 1 teaspoon kosher salt; 2 Tbsps olive oil; 1 large onion, chopped

Beef Pot Roast is a gluten free, dairy free, and primal main course. This recipe serves 4. One serving contains 808 calories, 79g of protein, and 53g of fat. If you have tomatoes, kosher salt, pepper, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

Preheat oven to 350 F.

Equipment you will use

Oven

Heat the olive oil in a Dutch oven over medium-high heat. Season the boneless chuck with the salt and pepper and sear on all sides until golden brown, 3 to 4 minutes per side.

Ingredients you will need

Salt And Pepper

Olive Oil

Equipment you will use

Dutch Oven

Remove the beef and set aside.

Ingredients you will need

Beef

Place the onion and garlic in the Dutch oven and cook, stirring, until brown and fragrant, about 2 minutes.

Ingredients you will need

Garlic

Onion

Equipment you will use

Dutch Oven

Add the stock, scraping the bottom of the pot with a wooden spoon to loosen any brown bits, then add the tomatoes and bay leaf. Return the beef to the pot, cover tightly, and transfer to oven until the beef is fork-tender, 2 to 3 hours.

Ingredients you will need

Bay Leaves