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A pot roast is made from a marbled cut of beef which must be cooked a long time to become tender. Supermarkets typically label it "chuck roast" or "beef chuck pot roast." You can't make a roast from a small amount of beef, so plan to prepare this meal for the whole family, or you can freeze the leftovers in separate containers for future meals.
Beef Pot Roast With New Potatoes and Corn
2-3 lb. beef chuck roast (trimmed of all visible fat)
2 tsp. black pepper
3-4 cans beef broth (low sodium, low-fat)
2 onions, cut in 8 pieces each
4-6 carrots, cut in 1-inch slices
3 stalks celery
3 cloves garlic
2-3 Tbsp. olive oil
4 stalks green onion (optional)
2 tbsp. tomato paste (optional)
8 small new potatoes
4 large new potatoes
3 fresh ears of corn
Parsley or celery, for garnish
Preheat oven to 325 degrees F.
Remove visible pieces of fat from roast (meat will be tough, but will tender after cooking). Add salt and pepper to both sides. Heat olive (or canola) oil in a Dutch oven. (large oven-safe covered pot). Add seasoned pot roast and brown both sides, approximately 4 minutes per side.
Remove the roast from the pot, add garlic cloves, one onion and one carrot. Once the vegetables have caramelized, move to the sides of the pot and place the browned pot roast back into the center. Add enough beef broth to almost cover the roast.
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