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Leftover pot roast? No problem. Slice or shred the meat, seal it in a freezer bag, and freeze for up to 2 months. Stir it into soups or stews, or fold it into a veggie-packed pasta for a filling and delicious lunch.
Old-fashioned pot roast
3 hours 15 minutes
- Preparation time:
- Cooking time:
- Total time:
Who doesn’t love a pot roast? It’s a classic that’s so easy to make Food Optimizing-friendly.
1 (3-lb.) bottom round roast, visible fat removed
1 tsp. garlic powder
3 cups low-sodium beef broth
2 lbs. baby red potatoes, scrubbed and, if larger than 2", halved
4 carrots, peeled and cut into ¾" pieces
2 onions, chopped
4 celery stalks, cut into ¾" pieces
3 Tbsp. tomato paste
1 tsp. Worcestershire sauce
1 level tsp. cornstarch
1 tsp. water
*Up to 10 short sprays of any cooking spray are Free. After that, count ½ Syn for every additional 5 sprays used.
- Pat the roast dry with paper towels, rub all over with garlic powder, and season lightly with salt and pepper. Lightly coat a large Dutch oven with cooking spray* and heat over medium-high heat until hot. Add the roast to the pot and cook, turning occasionally, until browned on all sides, about 10 minutes. Add the broth and reduce heat to medium-low. Cover the pot and cook for 1½ hours.
- Flip the roast over and add the potatoes, carrots, onions, and celery to the pot. Cover and return to a simmer. Continue cooking until the roast is very tender and the vegetables are cooked through, about 1–1½ more hours.
- Transfer the roast and vegetables to a bowl and cover to keep warm. Pour off all but 2½ cups of the broth and stir in the tomato paste and Worcestershire sauce. Bring to a boil over high heat and cook until reduced to 2 cups, about 5 minutes.
- Dissolve the cornstarch in 1 teaspoon water and stir into sauce; simmer until slightly thickened, about 1 more minute. Slice the roast and transfer to a platter. Arrange the vegetables around the roast and serve with the sauce on the side.