Sunday Dinner: Pot Roast, Rice & Broccoli/Brussel Sprouts Stir Fry@

beef chuck roast

🥗Healthier: lean beef cuts

💰Cheaper: pork shoulder

Lean beef cuts are lower in fat, while pork shoulder is often more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Sweet potatoes are more nutritious, while instant mashed potatoes save time and money.

Heat the urecast cookware on medium-low heat.

Season the 3.5-pound pot roast with complete seasoning, onion powder, garlic powder, and black pepper.

Brown the roast on each side in the cookware.

Add chopped green peppers, frozen carrots, and sliced mushrooms to the pot roast.

Sprinkle beef seasoning over the vegetables and roast.

Cover the pot and let it cook for 2 to 2.5 hours on medium-low heat.

Prepare jasmine rice to serve with the pot roast.

Stir-fry broccolini and brussels sprouts in a separate pan with complete seasoning, garlic powder, onion powder, and black pepper on high heat for 10-12 minutes.

Serve the pot roast with rice and the stir-fried vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary