Easy Pot Roast
Ingredients
- 3-4 lb beef chuck roast
- 4-6 red potatoes
- 3 carrots, cut in pieces
- 1 medium yellow onion, cut in half
- 2 celery stalks, cut in pieces
- 3 Tbsp butter
- 2 cups beef stock
- 1 cup apple juice
- 1 ¼ cup water
- 2 tsp kosher salt
- 1½ tsp garlic powder
- 1½ tsp onion powder
- 1 tsp black pepper
- 1 tsp paprika
- ½ tsp dried thyme
- ½ tsp dried parsley
- ¼ tsp dried rosemary
- ½ tsp beef bouillon powder
- 1 tsp Worcestershire sauce
- 2 Tbsp cornstarch
Instructions
- Start by melting butter over medium-high heat in a large pot. Once melted, sear the beef roast for 4 minutes on each side to lock in flavor. Add the vegetables to the pot.
- In a separate cup, combine the seasonings with one cup of water and pour it into the pot. Add the beef stock and apple juice.
- Place half a cube of beef bouillon in the pot and bring it to a boil.
- Reduce the heat to a low simmer, cover, and let it cook for 90 minutes. After this time, check on the roast, gently stir, and cover again for an additional 75 minutes. The beef should now easily fall apart.
- Begin breaking apart the beef roast. Mix 1/4 cup of water with 2 tablespoons of cornstarch and pour it into the pot, stirring to slightly thicken. Continue cooking for another 15 minutes and then remove from heat.
- Serve with rice, mashed potatoes, or enjoy it by itself.
Serving: 1cup, Calories: 469kcal, Carbohydrates: 28g, Protein: 36g, Fat: 24g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 129mg, Sodium: 954mg, Potassium: 1316mg, Fiber: 3g, Sugar: 7g, Vitamin A: 4115IU, Vitamin C: 12mg, Calcium: 66mg, Iron: 5mg
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