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5 from 1 vote

Perfect Pot Roast

Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 6
Calories 385kcal
Author Brenda Bennett | Sugar-Free Mom

Ingredients

  • 1 beef chuck roast 3 pounds, boneless
  • 1 teaspoon salt divided
  • 1/2 teaspoon pepper divided
  • 1/2 teaspoon dried rosemary divided
  • 1/4 cup coconut oil
  • 2 cloves garlic minced
  • 1/4 cup balsamic vinegar
  • 1 cup onion chopped
  • 2 cups carrots peeled, cut into 1 inch pieces
  • 2 celery stalks chopped
  • 4 cups potatoes cut into 1 inch pieces OPTIONAL
  • 2 cups water
  • 2 tablespoons chopped fresh parsley

Instructions

  • Season meat with 1/2 teaspoon of salt, 1/4 teaspoon rosemary and 1/4 teaspoon of pepper on each side.
  • Add the oil to a large Dutch oven over medium high heat and cook garlic until fragrant.
  • Carefully pour in balsamic vinegar.
  • Add meat to Dutch oven and brown on both sides.
  • Add onion and cook until translucent.
  • Add potatoes, carrots, celery and water to pot.
  • Bring to a boil. Reduce to low.
  • Simmer 2 hours or until meat and vegetables are tender. Top with gravy and chopped parsley

Notes

If you include the optional potatoes your total carbs will increase to 33 grams. 

Nutrition

Serving: 6serving | Calories: 385kcal | Carbohydrates: 9g | Protein: 30g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 256mg | Potassium: 693mg | Fiber: 2g | Sugar: 5g | Vitamin A: 7154IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 3mg