Ultimate Pot Roast Recipe

When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait—it will be worth it. —Taste of Home Test Kitchen

TOTAL TIME: Prep: 55 min. Bake: 2 hours YIELD:8 servings

Ingredients

• 1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds)
• 2 teaspoons pepper
• 2 teaspoons salt, divided
• 2 tablespoons canola oil
• 2 medium onions, cut into 1-inch pieces
• 2 celery ribs, chopped
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 2 bay leaves
• 1 cup dry red wine or reduced-sodium beef broth
• 2 cups reduced-sodium beef broth
• 1 pound small red potatoes, quartered
• 4 medium parsnips, peeled and cut into 2-inch pieces
• 6 medium carrots, cut into 2-inch pieces
• 1 tablespoon red wine vinegar
• 2 tablespoons minced fresh parsley
• Salt and pepper to taste

Directions

• 1. Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan.
• 2. Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer.
• 3. Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours.
• 4. Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste.
• 5. Remove string from roast. Serve with vegetables and sauce. Yield: 8 servings.

Nutritional Facts

3 ounces cooked beef with 1 cup vegetables and 3 tablespoons sauce: 459 calories, 20g fat (7g saturated fat), 112mg cholesterol, 824mg sodium, 32g carbohydrate (8g sugars, 6g fiber), 37g protein.

© 2017 RDA Enthusiast Brands, LLC

Oriental Coleslaw

Uncooked ramen noodles, almonds and sunflower seeds add crunch to this side salad. Quick to prepare and easy to tote, it's an obvious choice for potlucks and camping.

 Ingredients

• 1 16 - ounce package shredded cabbage with carrot (coleslaw mix)
• 4 green onions, thinly sliced
• 1 3 - ounce package chicken-flavored ramen noodles, broken up
• 1/2-3/4 cup slivered almonds, toasted
• 1/2-3/4 cup sunflower nuts
• 1/2 cup salad oil
• 1/3 cup vinegar
• 1 tablespoon sugar
• 1/8 teaspoon ground black pepper
• Sliced green onion (optional)
• 
  
• Makes 12 servings

Directions

1. Combine coleslaw mix, green onions, ramen noodles (set aside seasoning packet for the dressing), almonds, and sunflower nuts in a salad bowl. Chill, covered, until serving time, up to 1 hour.
2. For dressing: In a screw-top jar, combine oil, vinegar, sugar, pepper and seasoning from the package of noodles. Cover and shake. Chill until serving time.
3. Before serving, shake dressing; pour over salad and toss to coat. If you like, garnish salad with additional sliced green onion.

Nutrition Facts

(Oriental Coleslaw)
Servings Per Recipe 12, fiber (g) 2, sodium (mg) 136, Cobalamin (Vit. B12) (µg) 0, calcium (mg) 37, pro. (g) 4, Potassium (mg) 160, sugar (g) 3, vit. C (mg) 14, vit. A (IU) 874, iron (mg) 1, Fat, total (g) 16, Riboflavin (mg) 0, cal. (kcal) 192, Thiamin (mg) 0, sat. fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, chol. (mg) 0, Niacin (mg) 1, Trans fatty acid (g) 0, carb. (g) 10, Folate (µg) 34