Pot Roast

Nutrition Information (per serving)

26 g
346 mg
27 g
5 g
6 g
61 mg

¼ tsp dry thyme
¼ tsp black peppercorns
1 bay leaf
1 tsp extra-virgin olive oil
¼ tsp sea salt
⅛ tsp freshly ground black pepper
1 lb beef eye of round
¼ cup chopped red onions
¼ cup peeled, chopped carrots
¼ cup chopped celery
½ Tbsp minced garlic
1 cup chicken stock
1 15-oz can diced tomatoes
2 tsp red wine
¼ tsp sea salt
2 Red Bliss potatoes, quartered
1 med parsnip, chopped
1 med yellow onion, chopped
1 cup peeled, chopped carrots

  1. Preheat oven to 350F.
  2. Place thyme, peppercorns and bay leaf in cheesecloth and secure at top to form a purse.
  3. In a large saucepot, heat oil over medium heat. Evenly sprinkle roast with salt and pepper. Place in saucepot and brown on all sides.
  4. Transfer roast to an oven-proof casserole and add first amounts of onion and carrots, celery, garlic, chicken stock, tomatoes and red wine along with the cheesecloth purse. Cover casserole and cook for 2 hours, or until meat is fork tender.
  5. Steam potatoes, parsnips and remaining onions and carrots until tender. Set aside.
  6. Remove beef and spice purse from casserole. Transfer remaining contents of casserole into a blender container and puree until smooth. Add salt. Return pureed vegetables to saucepot and cook briefly.
  7. Add steamed vegetables to saucepot and cook until vegetables are coated.
  8. Serve 3 ounces of cooked pot roast, 1 cup of vegetables and ¼ cup of sauce.
Egg White Omelette with Cheese & Vegetables
One of our most requested breakfast (or anytime!) recipes
Read More
Zahtar-Crusted Lamb with Pomegranate Molasses
An antioxidant-rich drizzle sets off the flavor these delicate lamb chops
Read More
Wild Mushroom & Aged Gouda Tart
Love quiche? This light and savory tart will delight your taste buds
Read More
Carrot & Ginger Soup
Creamy, easy to make, and oh-so-comforting on chilly days
Read More
New England Apple Pie
An American classic, grandma's signature—done our way
Read More
Mashed Cauliflower
Mashed potatoes? Who needs 'em! Try this healthier option
Read More
Baked Ziti
An Italian comfort food classic made Canyon Ranch style
Read More
Baked Sweet Potato
With almost no prep, this healthy side is incredibly easy and delicious
Read More
Pecan Tart
A notoriously indulgent dessert turned not-so-sinful
Read More
Book Online or Contact Us
Book Now Contact Us

Questions & Reservations

Tucson, Arizona +1 800 742 9000
Lenox, Massachusetts +1 800 742 9000
Kaplankaya, Turkey
SpaClub®, Las Vegas +1 877 220 2688
Groups: +1 877 862 0583
SpaClub®, At Sea Queen Mary 2: +1 866 860 4662
Oceania Cruises: +1 877 329 1924
Regent Seven Seas: +1 877 329 1924
Celebrity Cruises: +1 844 860 4662