From Whole Foods Market
A pot roast is much easier to prepare than you might think and makes a fabulous one-dish dinner…and even better leftovers. It’s simple to customize a pot roast by using different seasonings, liquid and vegetables.
1 1/1 teaspoons dried parsley
1 teaspoon sea salt
1/2 teaspoon minced onion
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 (2 1/2 to 3 pounds) boneless beef chuck roast
2 tablespoons extra-virgin olive oil
2 sliced onions
1 3/4 cups reduced-sodium beef broth
1 cup tomato juice
1 1/2 pounds potatoes, cut into 1-inch chunks
1 pound carrots, cut into 1-inch chunks
Preheat oven to 350°F. In a small bowl, combine seasonings, salt and pepper. Pat roast dry with paper towels and rub all over with seasoning mixture.
In a large Dutch oven or oven-proof heavy saucepan, heat olive oil over medium-high heat. Add roast and brown on all sides. Remove to a plate and set aside. Add onions and 1/4 cup water and cook about 8 minutes or until tender and golden, stirring occasionally.
Stir in broth and juice and bring to a boil. Add roast back to pot, cover and transfer to oven. Roast 2 hours.
Stir in potatoes and carrots, cover and continue roasting 45 minutes longer or until vegetables and meat are tender. Transfer roast and vegetables to a large serving platter and drizzle with pan juices.