Recipe: Basic Beef Pot Roast

BASIC BEEF POT ROAST

2 teaspoons olive oil
1 boneless beef chuck shoulder pot roast* (about 3 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups chopped onion
3 cloves garlic, minced
1 (14-to 14 1/2-ounce) can beef broth.

Heat oil in stockpot over medium heat until hot.

Place roast in stockpot and brown evenly. Remove meat; season with salt and pepper. Pour off all but 1 teaspoon drippings from stockpot, if necessary.

Add onion and garlic and cook, stirring, for 3 to 4 minutes or until onion is tender.

Stir in broth. Return roast to pot, bring to a boil. Reduce heat; cover tightly and simmer on top of range or in preheated 325 degree oven for 2 1/2 to 3 hours or until roast is fork-tender.

Remove pot roast; cool slightly. Trim and discard excess fat from cooked roast. Serve or cool and shred to use in other recipes.

*These cuts can substitute for chuck shoulder pot roast: brisket flat half and bottom round roast. Tri-tip roasts, eye round roasts and others can be used but are more expensive and should be saved for roasting on the grill or in the oven. Other names for chuck shoulder pot roast or steak are book roast or steak, center cut shoulder pot roast, clod roast, chuck for swissing, boneless clod steak.

Shredded pot roast may be wrapped and refrigerated for 3 to 4 days or frozen for 2 to 3 months.

Makes 8 servings
Source: The Healthy Beef Cookbook by American Dietetic Association (ADA), National Cattleman's Beef Association, Richard Chamberlain, and Betsy Hornick