Pot Roast , Potatoes, and Carrots

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and can be made easily.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice adds sweetness without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable for cooking.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Green onions provide a similar fresh flavor.

Introduce the pot roast and mention the deal of getting potatoes, carrots, and onions for free.

Choose a pot roast with marbling for better taste and tenderness.

Add Worcestershire sauce to the pot roast.

Sprinkle smoked paprika on both sides of the pot roast.

Add roasted onions and thyme on both sides of the pot roast.

Insert fire roasted tomatoes into the pot roast by making openings in the meat.

Season with black pepper and crushed red pepper on both sides.

Wash hands and place the seasoned pot roast back into its original container.

Move to the stove and sauté onions in 1 teaspoon of oil until softened.

Add diced red bell pepper and minced garlic to the sautéed onions.

Incorporate leftover seasonings from the pot roast into the sauté mixture.

Remove the sautéed mixture from the pan, leaving some oil and vegetables behind.

Place the pot roast into the pan to brown it on one side.

Brown the pot roast on one side, then flip it to brown the other side.

Wait to add the carrots and potatoes until halfway through the cooking process.

After browning, add water to the pan, cover it, and place it in the oven at 350°F for 1 to 1.5 hours.

Check the pot roast for tenderness; it should pull apart easily when done.

Remove from the oven and show how the meat pulls apart easily.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens