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:
- 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.
- 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.
- Add the potatoes, carrots and turnips. Bake, uncovered, until beef and vegetables are fork tender, about 45 minutes.
- Transfer the beef to a cutting board. Slice across the grain into 16 slices. Serve with the vegetables.
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