A Healthy Fall-Apart Pot Roast In The Oven You’ll Drool Over
Are you craving a hearty and delicious meal that practically melts in your mouth? Look no further than a fall-apart pot roast in the oven! This classic dish is a favorite among many, and with a few tweaks, you can make it a healthier dinner option without sacrificing any of the flavor.
To make a healthy pot roast, start with a lean cut of beef such as a bottom round roast or a chuck roast. Trim off any excess fat before cooking to reduce the overall fat content. Instead of using oil or butter to sear the meat, opt for a non-stick cooking spray or a small amount of broth. This reduces the added fats while still achieving that desirable crust on the outside of the roast.
Remember, cooking times may vary depending on the size of your roast and the accuracy of your oven temperature. It’s always a good idea to use a meat thermometer to ensure the internal temperature reaches a safe level.
So, what are you waiting for? Get your oven preheated, gather the ingredients, and let’s make a healthy and delicious fall-apart pot roast that will impress your family and friends! Here’s how:
- 3 pounds lean beef roast (bottom round or chuck roast)
- 1 onion, sliced
- 3 cloves of garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Preheat the oven to 325°F (163°C).
- Season the beef roast generously with salt and pepper.
- Heat a large Dutch oven or oven-safe pot over medium-high heat. Add the beef roast and sear on all sides until browned. Remove the roast from the pot and set aside.
- In the same pot, add the sliced onion, minced garlic, carrots, and celery. Sauté for a few minutes until the vegetables begin to soften.
- Pour in the beef broth and Worcestershire sauce. Stir in the dried thyme and rosemary.
- Return the seared beef roast to the pot, nestling it among the vegetables.
- Cover the pot with a lid and transfer it to the preheated oven.
- Allow the pot roast to cook for about 3 to 4 hours, or until the meat is fork-tender and easily falls apart.
- Once cooked, carefully remove the pot roast from the oven and let it rest for a few minutes before slicing.
Serve this fall-apart pot roast in the oven with a side of roasted vegetables or steamed greens for a complete and nutritious meal. The rich flavors of the roast pair perfectly with the earthy sweetness of roasted carrots and the freshness of steamed broccoli.
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