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Slow-Cooked Pot Roast
4
servings211
Calories/servingThis Slow-Cooked Pot Roast is a comforting and hearty dish featuring a tender beef top round roast seasoned with salt, pepper, and garlic. The roast is slow-cooked in the oven alongside a medley of vegetables, including potatoes, carrots, celery, and onion, allowing their flavors to meld together beautifully. After cooking, the beef is rested and sliced thin, then served with the pan juices drizzled over the top and the tender vegetables on the side. It's a wholesome, flavorful meal perfect for family dinners or cozy gatherings.
Ingredients
- 1 tablespoon
olive oil
- 1 1/2 pounds
pounds beef top round roast (one piece), all visible fat discarded, set out at room temperature for an hour before cooking, pat dry with paper towels
- 1/2 teaspoon
pepper
- 1/4 teaspoon
salt
- 3
medium garlic cloves, coarsely chopped
- 2
medium ribs of celery, chopped into 1-inch pieces
- 2
medium potatoes, unpeeled, chopped into 2-inch pieces
- 2
medium carrots, sliced crosswise into 1-inch rounds
- 1
medium yellow onion, thinly sliced
- 1 cup
water
Directions
Preheat the oven to 325˚F.
Heat the oil in a large, heavy ovenproof pot over medium heat, swirling to coat the bottom. Cook the beef for 2 to 3 minutes on each side.
Sprinkle the pepper and salt over the beef. Stir in the garlic, celery, potatoes, carrots, onion, and water.
Bake, covered, for 2 hours.
Let the beef rest on a large cutting board, covered loosely with aluminum foil, for 15 minutes. (This allows the juices to redistribute so the beef stays moist.) Slice the meat into thin slices. Place on a large serving platter. Drizzle the pan juices over the meat.
Transfer the vegetables onto the serving platter or into a large bowl using a slotted spoon.
Nutrition Facts
- 211 Calories/serving| 25g Protein/serving | 3g Fiber/serving
