Pot roast is always enjoyable in the fall and winter. The smell in the air and the warmth of the room are perfect when coming in from a crisp, cold day. I typically just add vegetables to this, but when the kids are in the thick of their winter sports season, especially my oldest son who wrestles and plays basketball during the same season, I add potatoes or sweet potatoes for him to refuel his body.
This recipe makes 8-6 oz servings. The calories and grams are all an estimation as it is hard to measure it out exactly, DOES NOT include potatoes. Calories per serving: 437; Fat per serving: 30g; Carbs per serving: 6g; Protein per serving: 34g.
- 3 lbs+ pot roast/chuck roast
- 1 TBS olive oil
- 1 onion sliced thin
- 4 carrots peeled and cut in 2-inch chunks
- 2 celery stalks
- 2 cups of beef bone broth
- Sea salt and pepper to taste
- *optional baby gold potatoes (I add for the kids during their sports seasons)
- *optional sweet potatoes cut in 2-inch squares(I add for the kids during their sports seasons)
Preheat oven to 325 degrees. Heat olive oil in a large skillet, or roasting pan that can be used on the stove top, on medium-high heat. Season roast with salt and pepper to taste on all sides. Sear meat 5-7 minutes each side in the heated olive oil. Remove meat, place vegetables in the pan and sautee about 4-5 minutes. Remove and set aside. Place meat in roasting pan, add bone broth and cover with aluminum foil. Place in preheated oven around 3 ½ hours. When roast has 1 hour to cook add the optional potatoes and vegetables that were set aside.