Weeknight Pot Roast

1. 1

   Preheat the oven to 325 degrees F (165 degrees C). Season the roast on both sides with 1 tablespoon salt, 2 teaspoons pepper, and garlic powder.

2. 2

   Heat oil in a large Dutch oven over high heat. When the oil shimmers, place the roast in the pot and cook, without moving it, until browned, about 4 minutes. Flip and brown the other side. Brown all sides, then remove the roast from the pot and set aside.

3. 3

   Add the onion, celery, and carrots to the drippings in the pan. Season with the remaining salt and pepper and cook, stirring often, until the onion starts to soften. Add the butter to the pot and let it melt. Add the flour and cook, stirring constantly, about 1 minute. Add the remaining ingredients and stir, scraping the browned bits from the bottom of the pot with a spoon.

4. 4

   Return the roast to the pan, along with any accumulated juices. Bring to a simmer, cover, and take off the heat.

5. 5

   Bake the pot roast in the preheated oven and cook until the roast is tender, about 2 1/2 hours. Let rest 10 minutes before shredding and serving with the vegetables and gravy.

• Calories 382.69 kcal Moderate
• Protein 39.38 g Good Source
• Carbs 15.26 g Moderate
• Total Fat 18.2 g High
• Saturated Fat 5.55 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 127.81 mg High
• Sodium 644.47 mg High
• Fiber 2.65 g Low Source
• Sugar 8.03 g Moderate
• Added Sugar 3.3 g Moderate
• Calcium 67.04 mg Low Source
• Iron 5.09 mg Good Source
• Potassium 281.46 mg Low Source
• Vitamin A 9.28 mcg_rae Low Source
• Vitamin C 1.54 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅