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Pot Roast

Total Time - 2 1/2 hours (Active Time - 10 minutes) / Makes 4 Servings

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Beef chuck roast is a great choice for the traditional pot roast. This cut requires longer, slow cooking for the most tender results and has a rich hearty flavor.

Pot Roast

Pot Roast

1 teaspoon seasoned salt
1/2 teaspoon pepper
2 1/2-3 lb beef chuck roast
1 large onion, cut into large slices
3 large carrots, peeled and cut into thirds
2 tablespoons all-purpose flour

  1. Preheat oven to 300F. Season chuck roast on all sides and place in a roasting pan with onions, carrots, and 1 cup water; cover with foil and cook 2 hours.
  2. Whisk together 1 cup water and flour; add to pan. Cook 20-30 minutes, uncovered, or until meat is 145F and tender. Remove from oven and place roast on serving plate; top with juices and vegetables.

CALORIES (per 1/4 recipe) 430kcal; FAT 13g; CHOL 175mg; SODIUM 530mg; CARB 16g; FIBER 4g; PROTEIN 60g; VIT A 300%; VIT C 10%; CALC 6%; IRON 30%

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Other Preparation Methods

Stew: Cut 2 1/2 lb chuck roast into bite-size pieces. Season with salt, pepper, and 4 tablespoons flour. Preheat 1 tablespoon canola oil in medium stock pot; brown meat in batches. Return beef to pot and add 1 cup each: celery, carrots, onions, and 4 cups beef stock. Simmer 1-2 hours on medium-low or until meat is 145F and tender.

Slow cook: Combine 1 cup onions, 2 cups mojo marinade, and 2 1/2 lb chuck roast in slow cooker. Cook 2 1/2-3 hours on high or until meat is 145F and tender.

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Add to your grocery list 2 1/2-3 lb beef chuck roast

Add to your grocery list 3 large carrots
Add to your grocery list 1 large onion

From Your Pantry
Add to your grocery list 2 tbsp all-purpose flour
Add to your grocery list 1/2 tsp pepper
Add to your grocery list 1 tsp seasoned salt

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Recipe Version FRM0002