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Always Ready, Always There

Phone: 503-823-3700

Fax: 503-823-3710

55 SW Ash Street, Portland, OR 97204

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Firehouse Recipe of the Week: Pot Roast

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 Pot Roast

 

 

 

Ingredients:

  • 2 teaspoons olive oil
  • 1 (4 pound) boneless chuck roast, trimmed
  • 1 tablespoon kosher salt
  • 1 tablespoon cracked black pepper
  • 2 cups coarsely chopped onion
  • 2 cups less-sodium beef broth
  • ¼ cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 cup chopped plum tomato
  • 1 ¼ pounds small red potatoes
  • 1 pound carrots, peeled and cut into 1-inch pieces
  • 2 tablespoons fresh lemon juice

Preparation:

  1. Preheat oven to 300°.
  2. Heat olive oil in a large Dutch oven over medium-high heat.
  3. Sprinkle roast with salt and pepper.
  4. Add roast to pan, browning on all sides (about 8 minutes).
  5. Remove from pan.
  6. Add onion to pan; sauté 8 minutes or until browned.
  7. Return roast to pan.
  8. Combine broth, ketchup, and Worcestershire; pour over roast.
  9. Add tomato; bring to a simmer.
  10. Cover and bake at 300° for 2 ½ hours or until tender.
  11. Add potatoes and carrots; cover and bake 30 minutes or until vegetables are tender.
  12. Stir in lemon juice. 

Yield: 10 servings (serving size: 3 ounces beef and about ½ cup vegetables).

290 calories, 8.4g fat, 32.9g protein, 20g carb, 756mg sodium

 

ENJOY!

 

  Portland Fire & Rescue We Respond: Always Ready, Always There

  June 16, 2010

 

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Spam Prevention In the Pacific Northwest, what state is Portland in?