A pot roast is much easier to prepare than you might think and makes a fabulous one-dish dinner…and even better leftovers. It’s simple to customize a pot roast by using different seasonings, liquid and vegetables.
1 teaspoon ground cumin 1 teaspoon sea salt 1/2 teaspoon ground ginger 1/2 teaspoon ground turmeric 1/4 teaspoon ground black pepper 1 (2 1/2 to 3 pounds) boneless beef chuck roast 2 tablespoons extra-virgin olive oil 2 sliced onions 1 3/4 cups reduced-sodium beef broth 1/2 cup tomato juice 1 head cauliflower, cut into florets 1 pound carrots, cut into 1-inch chunks 1/2 pound potatoes, cut into 1-inch chunks
Preheat oven to 350°F. In a small bowl, combine cumin, salt, ginger, turmeric and pepper. Pat roast dry with paper towels and rub all over with seasoning mixture.
In a large Dutch oven or oven-proof heavy saucepot, heat olive oil over medium-high heat. Add roast and brown on all sides. Remove to a plate and set aside. Add onions and 1/4 cup water and cook about 8 minutes or until tender and golden, stirring occasionally.
Stir in broth and juice and bring to a boil. Add roast back to pot, cover and transfer to oven. Roast 2 hours.
Stir in potatoes and carrots, cover and continue roasting 45 minutes longer or until vegetables and meat are tender. Transfer roast and vegetables to a large serving platter and drizzle with pan juices. VIA