RecipesMagazine

Pot Roast

Pot Roast
Pot Roast is a gluten free and primal recipe with 12 servings. One serving contains 184 calories, 27g of protein, and 5g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 3 hours and 24 minutes. It works well as a main course. If you have pepper, carrots, kosher salt, 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.

Instructions

1
Preheat oven to 32
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OvenOven
2
Heat an ovenproof 6-quart Dutch oven over medium heat.
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Dutch OvenDutch Oven
3
Add oil; swirl to coat.
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Cooking OilCooking Oil
4
Add roast to pan. Cook 10 minutes, turning to brown on all sides.
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Frying PanFrying Pan
5
Remove from heat.
6
Add onion, carrot, garlic, and rosemary to pan.
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RosemaryRosemary
CarrotCarrot
GarlicGarlic
OnionOnion
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Frying PanFrying Pan
7
Sprinkle roast and vegetables with salt and pepper.
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Salt And PepperSalt And Pepper
VegetableVegetable
8
Add 1/2 cup water to pan. Cover and bake at 325 for 3 to 3 1/2 hours or until meat is fork-tender, turning roast halfway through cooking time.
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WaterWater
MeatMeat
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OvenOven
Frying PanFrying Pan
9
While roast bakes, combine sour cream and horseradish in a small bowl.
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HorseradishHorseradish
Sour CreamSour Cream
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BowlBowl
10
Skim fat from drippings. Break roast into large chunks with 2 forks.
11
Serve roast with vegetables, pan drippings, and horseradish cream.
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Horseradish SauceHorseradish Sauce
VegetableVegetable
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Frying PanFrying Pan
12
Garnish with parsley, if desired.
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ParsleyParsley
DifficultyExpert
Ready In3 hrs, 24 m.
Servings12
Health Score19
Gluten Free
DietsGluten FreePrimal
Dish TypesLunchMain CourseMain DishDinner
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