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Feel Like Fallin' Apart? Pot Roast Saves the Day!

Wednesday, July 29, 2009

No shortage of busy days can make even the most organized mom tempted to resort to pre-cooked and packaged meals to solve the dinner dilemma. On days like these, I like to have a few "go-to" meals at my fingertips that are easy to prepare, are nutritious, and that my family will eat!

This is one of our favorites! Handed down from my Norwegian grandmother, to my mom, to me, and now to my grown daughter, the recipe is so good that it has changed little through the generations. In fact, the only real change that has occurred is that we sometimes transfer the roast to a crock pot so that we can leave it alone to simmer all day while we are working or playing, a luxury that my grandmother did not have.

Simmer all day for a savory roast that falls apart when you remove it from the broth. And don't forget to save the leftover broth for a delicious soup or stroghanoff base! The liquid freezes well. I like to pour it into leftover peanut butter jars, which are the right size portions for soup.

Note: Cardamom strength varies. Add a little more or a little less to taste, depending on the purity of the brand that you use.

Savory Fall-Apart Sunday Pot Roast with Potatoes & Carrots

This pot roast will remind you of Sundays sitting around the table at Grandma's house. Simmer slowly to create a lean roast that falls apart (no slicing necessary!)

Cardamom gives it a unique flavor. The broth is lean and tasty, perfect to pour over meat and potatoes in place of gravy. Save leftover broth for a delicious soup base.

Baby Carrots, raw, 40 medium
Olive Oil, 1 1tsp
Flour, white, 1 Tbsp
GARLIC SALT, 1/2 tsp
Cardamom, ground, 1 tsp
Pepper, black, 1 tsp
Lawry's Season Salt, 1/2 tsp
Water, tap, 6 cup
Potato, raw, 6 medium (scrubbed and cut in quarters)
Beef Top Round Roast, 2.5 to 3 lbs
Onions, raw, 2 medium (quartered)

1. Rub raw roast with flour and sprinkle with garlic salt.

2. Place olive oil in a heavy pot and warm over medium-high heat. Add pot roast and brown, turning until all sides are well- browned.

3. Cover with water. Add onions and spices. Bring to a boil and then reduce heat to medium-low. Cover and simmer 4-6 hours.

4. Add potatoes and carrots. Spice to taste. Optionally, add 1 tsp of salt. Cover and simmer 1-2 hours.

5. To serve, remove contents from broth and place in serving dish. Meat should fall apart easily. Serve with broth on the side (in place of gravy.)

Number of Servings: 8

Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 399.8
Total Fat: 12.3 g
Cholesterol: 56.3 mg
Sodium: 267.9 mg
Total Carbs: 35.4 g
Dietary Fiber: 5.1 g
Protein: 35.4 g
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Member Comments About This Blog Post
  • LAURAK1993
    Sounds wonderful to me. I love a pot roast, but don't have them to often, because my husband doesn't like them. If I fix one, he only eats the roast, he likes potatoes, but not carrots, and says the potatoes taste like the carrots. He always says to fix a pot roast if I want it, but then I feel guilty that he only eats the roast so, then I end up fixing mashed potatoes, and corn for him. Takes all the fun out of having a pot roast.
    4076 days ago
    I can't tell you how many times a pot roast has saved the day! Thanks for sharing your recipe. This is different than the one I usually do but up for the challenge.
    4076 days ago
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