Cross Rib Pot Roast & Veggies

May 12, 2023May 12, 20230 1
Slow-cooked Cross Rib Pot Roast with Veggies
in Main

Prep

15 min

Cook

180 min

Ready In

195 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 lbs cross-rib roasts or 3 lbs blade roast , boneless
3 garlic cloves , slivered
salt and pepper
1 tablespoon flour
2 tablespoons lite olive oil
2 large onions , coarsely chopped
3 carrots , coarsely chopped
2 stalks celery , chopped
1 teaspoon thyme
1 bay leaf
1 1 cup tomato juice or 1 cup red wine
1 cup canned tomato , drained and chopped
1 tablespoon fresh parsley , chopped
1 teaspoon dried oregano
1 teaspoon dried basil

Nutrision Information

Servings Per Recipe
6
Calories
560
Sugar
8g
Fat
33g
If you're looking for a hearty meal on a cold evening, look no further than this cross rib pot roast & veggies recipe. It is a traditional comfort dish and an all-time classic that is nutritious, comforting, and suitable for any occasion. Cross rib roast is slowly cooked with a mix of veggies and herbs in tomato juice until its fall-off-the-bone tender. The veggies are perfectly cut and placed very well to compliment the richness of the beef. This meal is perfect for meal prep and is even better as leftovers. One of the nicest things about pot roast is that it's an easy, no-fuss one-pot meal that can feed the entire family.

Instructions

1.Preheat oven to 325F.
2.Make slits in the roast and stuff with garlic slivers, salt and pepper the beef and then coat with flour.
3.Heat olive oil in a large dutch oven over medium heat.
4.Brown the beef on both sides, then remove and set aside.
5.Add onions, carrots, celery, thyme, and bay leaf to the pot and sauté for about 5 minutes or until the onions are soft.
6.Add tomato juice, canned tomato, parsley, oregano, and basil.
7.Stir well and add the beef back into the pot.
8.Cover the pot and bake for 3 hours in the oven.
9.Once done, remove the beef and vegetables and place in a serving dish, then pour the remaining sauce over the beef and veggies.

PROS

This slow-cooked pot roast is melt-in-your-mouth tender, with a flavorful and rich aroma that is sure to please.

The mix of veggies and herbs adds a depth of flavor that will tantalize your taste buds.

You can make a large batch that will last throughout the week.

CONS

Cross rib roast can be a tad bit tough but that will not be a problem with this recipe as it is slow-cooked and made to fall apart.

The dish takes a long time to cook, so plan accordingly.

HEALTH & BENEFITS

Cross rib roast is a good source of high-quality protein that contains all of the essential amino acids our body needs.
The tomato juice, garlic, onions, carrots, and celery, used as marinade for the beef, all have numerous health benefits, from boosting the immune system to improving digestion.

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