Pot Roast With Buttered Cabbage And Carrots

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 210 min · Beef · gluten-free, low-carb, high-protein

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Ingredients

• 1 1/2 lb beef chuck roast
• 1 small head, cut in wedges green cabbage
• 2 large, cut in chunks carrots
• 1, quartered yellow onion
• 1 cup beef broth
• 2 1/2 tbsp unsalted butter
• 1 tbsp tomato paste
• 6 cloves, smashed garlic
• 1 tbsp olive oil
• 2 sprigs fresh thyme
• 1 bay leaves
• 1/2 tbsp kosher salt
• 3/4 tsp black pepper

Method (tap to check — screen stays awake)

1. Heat the oven to 300F. Dry the chuck roast thoroughly and season it all over. Sear it in the olive oil in a dutch oven over high heat, 5 minutes a side, until each face is properly browned and crusted rather than grey.
2. Lift the roast out, add the onions and carrots to the pot and cook 5 minutes until the onion edges char. Stir in the tomato paste and garlic for 1 minute, until the paste darkens from red to brick.
3. Pour in the broth, scrape the bottom clean, add the thyme and bay leaves and return the roast. Cover and cook in the oven for 3 hours, until a fork twists in the center with no resistance at all.
4. Add the cabbage wedges to the pot for the last 30 minutes so they braise in the liquid without falling apart.
5. Rest the meat 15 minutes, then pull it into large pieces. Skim the fat from the braising liquid, whisk in the butter, and spoon it over the beef and vegetables.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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