Beef Pot Roast

Portion Size: 3 oz. beef, ½ c. carrots, ½ c. potatoes

Ingredients: Yields: 8 servings

Ingredients Notes: 
3 to 4 pounds chuck, shoulder, top or bottom round, brisket, blade or rump roast Trim all visible fat
1/4 teaspoon garlic powder
1 teaspoon salt 
1/4 teaspoon pepper 
1/4 cup flour 
1 tablespoon vegetable oil 
2 cups diced carrotsWashed, peeled and diced
3 cups diced potatoes Washed, peeled and diced
1/2 cup diced onion Washed, peeled and diced
1/2 cup diced celeryWashed, trimmed and diced
2 cups low sodium beef stock,  low sodium vegetable stock, or water
1 bay leaf
For gluten free (GF): Use GF beef and GF flour. Always check each ingredient to be sure it is gluten free.


Steps:Directions: Critical Control Point /Quality Assurance
1Combine garlic powder, salt, pepper, and flour.
2Dredge meat in flour mixture. Discard excess flour
3Heat oil in a heavy pan.
4Brown the meat on all sides in the oil.
5Drain excess fat.
6Add carrot, onions, potatoes, celery, stock, and bay leaf.
7Cover and bake in 300 degree oven for 3 to 4 hours.
8During this time turn the meat several times and, if necessary, add additional stock.Cook until internal temperature reaches 165 degrees F for 4 minutes 
9Discard bay leaf and serve.
******This may also be cooked in a crock pot for 8 to 10 hours on low heat or 6 to 8 hours on high heat.Cook until internal temperature reaches 165 degrees F for 4 minutes

Jacqueline Larson M.S., R.D.N. and Associates