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    Home » Entrees

    One-Pot Pot Roast Recipe with Roasted Vegetables

    Published: Sep 20, 2016 · Modified: Mar 28, 2021 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 7 Comments

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    Bring back Sunday dinner with this one-pot pot roast recipe, complete with roasted vegetables. This recipes is surprisingly healthy and always delicious.
    One-Pot Pot Roast with Roasted Vegetables…This classic Sunday night dinner recipe doesn’t get any easier. Lots of flavor and protein, with a healthy spin! 323 calories and 5 Weight Watchers Freestyle SP

    Sunday dinner at my grandmother's house was always comprised of four essential elements: pot roast (or standing rib roast), roasted vegetables, Yorkshire pudding and gravy. While I enjoyed the pot roast (with a huge dollop of horseradish, please), it was really all about the Yorkshire pudding with a very generous portion of gravy ladled into the middle. If you've never had Yorkshire pudding, the best way I can describe it is the English version of a popover, with a splash meat drippings. All good.

    One-Pot Pot Roast with Roasted Vegetables…This classic Sunday night dinner recipe doesn’t get any easier. Lots of flavor and protein, with a healthy spin! 323 calories and 5 Weight Watchers Freestyle SP

    While this one-pot pot roast (say that five times fast!) meal may not include Yorkshire pudding and gravy, it has all of the comforting flavors of roasted meat and vegetables. And besides whisking together the marinade ingredients and chopping some vegetables, there's very little work to be done. Most of the preparation and cooking time is inactive, either while the meat is marinating or while the pot roast and vegetables are cooking in the oven.

    One-Pot Pot Roast with Roasted Vegetables…This classic Sunday night dinner recipe doesn’t get any easier. Lots of flavor and protein, with a healthy spin! 323 calories and 5 Weight Watchers Freestyle SP

    I used a boneless beef chuck roast for this one-pot pot roast, trimming off as much of the fat as possible. (If you are referencing the nutritional information in the recipe below, please note that I used the nutritional data for a select cut of beef shoulder pot roast, trimmed of fat, as noted in this USDA nutritional data.)

    Once the pot roast is cooked, let it rest on a carving board or a rimmed baking sheet so you can capture all of the juices. While you're waiting for the vegetables to finish cooking, pour the accumulated juices into a bowl or measuring cup and allow the fat to rise to the top before skimming and discarding it. To speed up this process, place the measuring cup in the fridge or freezer. Drizzle the juices over each portion of pot roast when you serve it.

    One-Pot Pot Roast with Roasted Vegetables…This classic Sunday night dinner recipe doesn’t get any easier. Lots of flavor and protein, with a healthy spin! 323 calories and 5 Weight Watchers Freestyle SP

    One-Pot Pot Roast with Roasted Vegetables…This classic Sunday night dinner recipe doesn’t get any easier. Lots of flavor and protein, with a healthy spin! 323 calories and 5 Weight Watchers Freestyle SP #potroast

    One-Pot Pot Roast Recipe with Roasted Vegetables

    Bring back Sunday dinner with this one-pot pot roast recipe, complete with roasted vegetables. This recipes is surprisingly healthy and always delicious.
    5 from 1 vote
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    Course: Entrees
    Cuisine: American
    Keyword: One Pot
    Prep Time: 2 hours 20 minutes
    Cook Time: 1 hour 20 minutes
    Total Time: 3 hours 40 minutes
    Servings: 7 Servings
    Calories: 323.5kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    • 2 pounds boneless beef chuck roast trimmed
    • ½ cup fresh orange juice about 2 oranges
    • 5 tablespoon + 2 teaspoons olive oil
    • ¼ cup red wine
    • 4 garlic cloves smashed
    • 2 teaspoons orange zest
    • 2 ¼ teaspoons crushed dried rosemary
    • 1 ¼ teaspoons salt
    • 1 ¼ teaspoons ground pepper
    • 1 pounds fingerling potatoes cut in half lengthwise
    • 4 medium carrots peeled & cut into 1-inch pieces
    • 3 large shallots peeled & cut into wedges
    • ¼ cup water
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    Instructions

    • Place the beef chuck roast into a large, resealable plastic bag.
    • In a medium bowl, whisk together the orange juice, 4 tablespoons olive oil, red wine, garlic, orange zest, ¾ teaspoon salt and ¾ teaspoons ground pepper.
    • Pour the orange juice mixture into the bag with the roast. Massage to coat the roast with the marinade. Refrigerate for at least 2 hours and up to overnight. Remove the meat from the refrigerator 30 minutes prior to cooking.
    • Preheat the oven to 350 degrees F.
    • Heat 2 teaspoon olive oil in a large nonstick ovenproof skillet set over medium-high heat. Add the roast and sear until browned, about 2 minutes per side. Discard the marinade.
    • Place the potatoes, carrots and shallots in a bowl, and toss to coat with 1 tablespoon olive oil, 1 14/ teaspoon rosemary, ½ teaspoon salt and ½ teaspoon ground pepper.
    • Remove from the heat and arrange the potatoes, carrots and shallots around the meat. Pour the water into the pan.
    • Cover the pan and place in the oven until the internal temperature of the meat reaches 135 degrees F for medium rare, about 40 minutes. Adjust cooking time if you prefer medium (145 degrees F).
    • Remove the meat from the pan and place it on a rimmed carving board or baking sheet (to capture the juices) and tent with foil to keep warm.
    • Increase the oven temperature to 425 degrees F.
    • Place the skillet with the vegetable in the oven, uncovered, and roast, stirring occasionally, until the vegetables are tender and turning golden brown, about 35 minutes.
    • Pour any accumulated juices from the meat into a bowl or measuring cup. Skim off any fat from the top.
    • Thinly slice the meat and serve with the roast vegetables and accumulated juices.

    Notes

    Weight Watchers Points: 5 (Freestyle SmartPoints), 6 (Points+)

    Nutrition

    Serving: 4Ounces Beef + ½ Cup Vegetables + 1 ½ Tablespoons Juices | Calories: 323.5kcal | Carbohydrates: 14.6g | Protein: 36.2g | Fat: 12.7g | Saturated Fat: 3.6g | Cholesterol: 94.3mg | Sodium: 199mg | Fiber: 2.1g | Sugar: 3.2g
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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      Reader Interactions

      Comments

      1. Melanie | Melanie Makes

        September 24, 2016 at 9:27 pm

        Comfort food at it's finest - the perfect meal to end the weekend!

        Reply
      2. Semon

        September 21, 2016 at 11:55 pm

        Can you please tell me what BRAND of red wine you used in this? I'm not a wine drinker , but I do know from many bad experiences that picking the wrong wine can ruin a dish....so please tell me which one you used, not just burgundy or merlot. I want to get this right and not waste money, time & good meat on yet another bad wine experience. Thank you.

        Reply
      3. Michelle | A Latte Food

        September 21, 2016 at 9:32 pm

        Love one-pot meals! This looks so amazing!

        Reply
      4. Angie | BigBearsWife

        September 21, 2016 at 11:24 am

        Sounds like the perfect Sunday dinner meal! Take me back to my childhood too!

        Reply
      5. Erin @ The Speckled Palate

        September 20, 2016 at 7:06 pm

        My goodness. You can't beat a good pot roast, and this one sounds like absolute perfection for the whole family. One pot pot roast for the win!

        Reply
      6. Dorothy at Shockingly Delicious

        September 20, 2016 at 3:30 pm

        What a classic dinner! Makes me hungry just looking at your lovely photos.

        Reply
      7. Annie

        September 20, 2016 at 1:31 pm

        One pot dishes are my life saver these days! This looks like such a great classic dinner idea!

        Reply

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