Sunday Pot Roast
Ingredients
- 2.5-3 lbs beef roast
- 2 medium carrots peeled and cut into 2 inch pieces
- 1 cup celery root peeled and cut into 2 inch pieces
- 2 stalks celery cut into 2 inch pieces
- 1/2 small onion roughtly chopped
- 1 cup chicken stock
- 1/2 butter cubed
- 2 sprigs rosemary
- 4 sprigs thyme
- 2 bay leaves
- 1 tsp paprika
- salt and pepper
Instructions
- Pre-season the meat generously with salt and pepper for at least 1 hour to overnight before cooking. Remove seasoned meat from fridge and bring up to room temp (30-60min). Pre heat oven to 450 degrees. Prep veggies and place in roasting pan. Toss with olive oil and salt and pepper and mix well. Pour in chicken stock. Top with herbs and beef roast. Place in oven and roast for 30 min, then reduce heat to 275 and roast another 2ish hours. Check your roast at 90 min for preferred doneness. Continue roasting if necessary. Remove from oven, take roast out of pan and allow to rest for 10 minutes. Slice and serve over roasted veggies. Pour lots of the jus from the pan over everything. Finish with chopped parsley or chives.
Notes
Macros: Number of servings: 4 Amount per serving: Calories 898 Fat 42g Carbohydrate 9g Dietary Fiber 3g Net Carbs 6g Sugars 4g Protein 122g Potassium 320mg Vitamin A 119% Vitamin C 12% Calcium 8% Iron 78%