Pot Roast with Baby Potatoes and Carrots Directions:
-
Preheat oven to 325°F.
-
Pat chuck roast dry and season with salt and black pepper.
-
Heat olive oil in a large Dutch oven over medium-high heat.
-
Sear roast on all sides until browned, about 4 minutes per side.
-
Remove roast from the pot.
-
Add chopped onion and minced garlic. Sauté for 3 minutes.
-
Stir in tomato paste and cook for 2 minutes.
-
Pour in beef broth and Worcestershire sauce, scraping browned bits from the pot.
-
Return roast to the pot. Add thyme and rosemary.
-
Cover and roast in the oven for 2 hours.
-
Add baby potatoes and baby carrots around the meat.
-
Cover and cook for an additional 1 hour until vegetables and meat are tender.
-
Remove roast and vegetables. Slice or shred roast.
-
Skim fat from cooking liquid and simmer liquid over medium heat until slightly thickened, about 10 minutes.
-
Serve sliced beef with potatoes, carrots, and sauce.
WW Points Calculation:
-
Beef chuck roast (2 lb): 24.00
-
Baby potatoes (1 lb): 0.00
-
Baby carrots (1 lb): 0.00
-
Sweet onion (1 whole): 0.00
-
Garlic (3 cloves): 0.00
-
Beef broth (2 cups): 1.00
-
Tomato paste (2 tbsp): 1.00
-
Worcestershire sauce (2 tbsp): 1.00
-
Olive oil (2 tbsp): 4.67
-
Dried thyme (1 tsp): 0.00
-
Dried rosemary (1 tsp): 0.00
-
Salt: 0.00
-
Black pepper: 0.00
Total Points: 31.67
Servings: 6
Points per Serving: 5.28
Nutrition Information:
Calories: 386
Fat: 13g
Protein: 39g
Carbohydrates: 22g
Sugar: 5g
Sodium: 430mg
I'm waiting for your comments! Enjoy!
