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Pot Roast

3 Hours
4 People
Pot roast on plate with vegetables.


1/4 tsp dry thyme
1/4 tsp black peppercorns
1 bay leaf
1 tsp extra-virgin olive oil
1/4 tsp sea salt
1/8 tsp freshly ground black pepper
1 lb beef eye of round
1/4 cup chopped red onions
1/4 cup peeled, chopped carrots
1/4 cup chopped celery
1/2 Tbsp minced garlic
1 cup chicken stock
1 15-oz can diced tomatoes
2 tsp red wine
1/4 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 1/4 cup of sauce.


Calories 260
Protein 26g
Sodium 346mg
Carbohydrates 27g
Fat 5g
Fiber 6g
Cholesterol 61mg
Servings 4