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Yankee Pot Roast

Ingredients:

• 2 teaspoons olive oil
  
• 1 4-pound boneless chuck roast, trimmed
  
• Flour for dredging
• 1 tablespoon kosher salt
• 1 tablespoon cracked black pepper
• 2 cups coarsely chopped onion
• 2 cups low-salt beef broth
• ¼ cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 cup chopped plum tomato (you can substitute a 15 oz. can of diced tomatoes)
• 1-¼ pounds washed small red potatoes
• 1 pound carrots, peeled and cut into 1-inch pieces
• 2 tablespoons fresh lemon juice
• Chopped fresh parsley (optional)
• Crusty bread (optional)

Preparation:

1. Preheat oven to 300℉.
2. Heat olive oil in a large Dutch oven big enough to hold the roast (but not too big) over medium-high heat. Sprinkle roast with salt and pepper and thoroughly dredge the beef in the flour, covering all the surfaces. Add roast to pan, browning on all sides (about 8 minutes). Remove the roast from the pan. Add the chopped onion to pan and sauté for 8 minutes or until browned. Return the roast to the pan. Combine broth, ketchup, and Worcestershire and pour over the roast. Add tomato and bring to a simmer.
3. Cover and bake at 300℉ for 2 hours. Add the potatoes and carrots and cover and bake an additional 1 hour or until the vegetables are tender. Stir in lemon juice. Garnish with parsley, if desired, and serve with crusty bread.

Yankee Pot Roast Nutrition Facts
Servings: 10
Amount per serving:
Calories:	319
Total Fat:	9 g
Saturated Fat:	3 g
Monounsaturated Fat:	1 g
Polyunsaturated Fat:	0 g
Trans Fat:	0 g
Cholesterol:	120 mg
Sodium:	703 mg
Potassium:	554 mg
Total Carbohydrate:	20 g
Dietary Fiber:	3 g
Sugars:	6 g
Protein:	41 g
Vitamin A:	382%
Vitamin C:	17%
Calcium:	25%
Iron:	27%