Country Pot Roast
Found In: Entree
| 1 tsp. | olive oil |
| 3 3/4 lbs. | beef chuck roast, trimmed and tied |
| 1 tsp. | kosher salt |
| 1/2 tsp. | ground black pepper |
| 6 oz. | red pearl onions, peeled |
| 2 cups | low sodium beef or chicken broth |
| 1 cup | California Ripe Olives, whole, pitted, drained |
| 1 cup | canned chopped tomatoes |
| 1 cup | red wine |
| 1 tbsp. | chopped thyme |
| 1 lb. | parsnips, peeled and coarsely chopped |
| 8 oz. | celery, trimmed and coarsely chopped |
| 8 oz. | new potatoes, halved |
Heat olive oil in a Dutch oven or deep oven proof roasting pan over medium-high heat. Season roast with salt and pepper and place in pan to brown on all sides for 3-4 minutes.
Stir onions into pan and cook for 3-4 minutes. Pour in broth, California Ripe Olives, tomatoes, red wine and thyme and bring to a boil. Turn heat down to a simmer, cover and braise in a 350°F oven for 1 hour, then turn over and cook for another 45-60 minutes.
Add parsnips, celery and potatoes to roast and continue cooking for 30-45 minutes until vegetables are cooked through and meat is fork tender.
Transfer pot roast to carving board, remove butcher twine and slice across the grain to desired thickness. Top with pan juices and vegetables. Serves 8.
Nutritional Analysis Per Serving:
Calories 530, Fat 29g, Cholesterol 130mg, Sodium 670mg, Carbohydrate 18g, Protein 43g, Calories from fat 50%
