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Oven pot roast

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    Oven pot roast Heart Smart Gluten Free Low Sodium

    This recipe is full of flavor without being full of sodium (salt). Start a healthful habit - make your own herb and spice blends to use in your other favorite recipes too!

    Ingredients

    1 tablespoon ground dry mustard
    3/4 teaspoon garlic powder
    1 tablespoon onion powder
    1/2 tablespoon white ground pepper
    3/4 teaspoon dry thyme
    1/2 teaspoon dry basil
    1 tablespoon paprika
    2 to 3 pounds beef chuck roast
    2 tablespoons canola oil
    3 medium sweet onions, cut in half
    6 medium carrots (unpeeled), cut into 2-inch pieces
    1 cup cranberry juice
    2 cups low-sodium beef broth
    3 sprigs fresh rosemary

    Directions

    1. Preheat oven to 275 F.
    2. In a small bowl, blend first 7 ingredients. Rub mixture over raw roast. Place in a container, cover and store in refrigerator.
    3. In a large pot, heat oil over medium-high heat. Add onion halves and cook for 1 to 2 minutes, until onions are lightly browned on cut sides. Remove from pot, place in a medium bowl and set aside.
    4. Add carrots to pot. Stir and cook for 1 to 2 minutes, until all sides are lightly browned. Remove from pot and place in bowl with onions.
    5. Put roast into the pot. Cook for about 1 minute on each side, until all sides are browned. Remove from pot, place on a plate and set aside.
    6. With the burner still on, add cranberry juice to pot. Use a wire whisk to scrape the bottom of the pot until food residue lifts and creates a sauce. Add roast to pot. Pour enough beef broth over the roast to cover it halfway.
    7. Add onions, carrots and rosemary to pot. Cover and place in the oven for 3 to 4 hours. Roast is done when a cooking thermometer inserted into the center of the roast reaches 160 F.
    8. Serve warm.

    oven-post-roast

    Leftover roast? Don’t forget it in the fridge! Add beef broth and veggies to make a quick homemade soup or stack leftover meat on greens for a healthful weekday lunch.

    Nutrition Facts