Weight Watcher's Yankee Pot Roast Recipe Smells & Tastes Amazing by Chef Ryan Boudreaux

Beef Dinner
a year ago

Weight Watcher's Yankee Pot Roast Recipe Smells & Tastes Amazing

This is a Weight Watchers recipe I prepared this afternoon. The house smells like a restaurant! This pot roast recipe is easy to prepare and smells heavenly as it bakes.

This easy pot roast recipe is a complete meal, but you could add a side salad. The leftovers make a delicious pot roast sandwich, or pack them for leftovers the next day.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 2 1/2 hours
Total Time: 2 hours and 45 minutes
Servings: 8 

Ingredients

  • 2 pounds bottom boneless round roast, trimmed
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons olive oil
  • 1/2 cup low-sodium beef broth
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon fresh thyme
  • 1 1/4 pounds baby potatoes, halved
  • 3 large carrots, cut into 1-inch pieces
  • 2 turnips, peeled and cut into 1-inch pieces

Here's how to make it: 

  1. Sprinkle the beef with the salt and pepper. Heat a dutch oven over medium-high heat. Swirl in the oil, then add the beef and cook, turning frequently, until browned on all sides, about 8 minutes. 
  2. Add the broth, stirring to scrape up the brown bits from the bottom. Add the onion, garlic and thyme. Bring to a boil, cover and bake in a preheated 350-degree F oven, turning once, about 1 1/2 hours. 
  3. Add the potatoes, carrots and turnips. Bake, uncovered, until beef and vegetables are fork tender, about 45 minutes. 
  4. Transfer the beef to a cutting board. Slice across the grain into 16 slices. Serve with the vegetables.

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Donna John
Yum! I love pot roast. Just ordered your cookbook, Chef Ryan Boudreaux . Can't wait to try some of your recipes.
Chef Ryan Boudreaux
So glad you love the pot roast recipe! Thank you for ordering my cookbook. Bon appetite!
Elisa Schmitz
This sounds delicious. Great that it's a Weight Watchers recipe, too - makes you feel even better about it. Thank you for sharing with us!
Chef Ryan Boudreaux
You are welcome, and thanks for commenting!

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