Pot Roast with Vegetables
Need a gluten free, dairy free, and primal main course? Pot Roast with Vegetables could be an awesome recipe to try. This recipe serves 8. One portion of this dish contains around 35g of protein, 25g of fat, and a total of 406 calories. From preparation to the plate, this recipe takes around 3 hours and 20 minutes. A mixture of canned tomatoes, bay leaves, rosemary, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.
Watch how to make this recipe.
Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside.
Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
Slice the pot roast and arrange on platter surrounded by the vegetables.
Serve with the pot juices.