Dutch-Oven Pot Roast
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tablespoons Muir Glen™ organic tomato paste (from 6-oz can)
tablespoon packed brown sugar
cup Progresso™ beef flavored broth (from 32-oz carton)
2- to 3-lb boneless beef chuck roast, trimmed and cut into 2- to 3-inch pieces
tablespoon Montreal steak grill seasoning
tablespoons vegetable oil
medium onion, thinly sliced (2 cups)
unpeeled baby red potatoes (1 1/2 lb)
medium carrots, peeled and cut in 1 1/2-inch pieces
tablespoon chopped fresh Italian (flat-leaf) parsley
teaspoon chopped fresh thyme leaves
In large bowl, mix tomato paste, soy sauce and brown sugar. Stir in broth; set aside.
Rub beef with grill seasoning and salt. In 5-quart Dutch oven, heat 1 tablespoon of the oil over medium-high heat. Cook beef in oil 2 to 3 minutes on four sides or until browned. Transfer beef to plate. Add remaining 1 tablespoon oil, then add onion. Cook 2 to 3 minutes, stirring constantly, until softened. Add potatoes, carrots and beef.
Pour broth mixture over beef mixture. Heat to boiling. Cover; reduce heat to medium-low. Simmer 1 hour to 1 hour 30 minutes or until potatoes are tender. Remove potatoes to plate; cover tightly with foil. Increase heat to medium-high; uncover Dutch oven. Cook 8 to 12 minutes, stirring frequently, until sauce thickens.
Serve beef with potatoes, carrots and sauce. Top with parsley and thyme.
- Two- to three-inch fingerling potatoes make a fun substitute for the baby red potatoes.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Whether or not searing the meat before slow cooking is a necessary step has been a long-standing debate, and while it may not be necessary, it’s definitely worth the extra effort. No matter where you stand on the issue, there is an undeniable savory flavor that comes from searing your meat before slow cooking. Try it once and we promise you’ll never be tempted to overlook this additional step ever again, whether you’re making pot roast, beef stew or any other Dutch Oven recipe.