Dinner

Sunday Oven Pot Roast is for Dinner.

Sunday Oven Pot Roast takes 30 minutes to prepare.

Sunday Oven Pot Roast takes 150 minutes to cook.

Sunday Oven Pot Roast makes 8 servings.

The ingredients for Sunday Oven Pot Roast are:

3 lb chuck roast
Black pepper
2 Tbsp extra virgin olive oil
3 cups low sodium, fat free beef broth
1 large onion, chopped
2 stalks celery cut into 2 inch lengths
1 cup each: red potatoes cut into chunks
turnips, peeled and cut into chunks
carrots peeled and cut into pieces
1/2 cup whole shallots
1 garlic bulb halved horizontally
1/4 cup ice water
3 Tbsp all-purpose flour

Here is how you make Sunday Oven Pot Roast:

Preheat oven to 325°F. Trim fat from meat. Sprinkle meat with pepper In a roasting pan or large Dutch oven brown roast on all sides in hot oil over medium heat. Carefully drain fat from pan; discard. Add beef broth, onion, and celery to pan. Roast, covered for 1-1¼ hours. Reomve celey with slotted spoon; discard. Add desired vegetables around roast. Roast, uncovered, for 50-60 minutes more or until roast and vegetables are tender, spooning juices twice during roasting.Using a slotted spoon, remove meat and vegetables to platter. For gravy measure pan juices;skim off any fat. Discard enough pan juice or add enough water to equal 1½ cups. In a saucepan whisk together the cold water and flour until well combined; add the 1½ cups pan juices. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Season with pepper. Pass gravy with meat and vegetables.Makes 6-8 servings.Number of Servings: 8Recipe submitted by SparkPeople user LADYPHOENIX61.

The nutritional information for Sunday Oven Pot Roast is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 319.2

• Total Fat: 9.9 g
• Cholesterol: 102.1 mg
• Sodium: 164.5 mg
• Total Carbs: 17.8 g
• Dietary Fiber: 2.6 g
• Protein: 38.6 g