Stove Top Oven Baked Pot Roast Recipe

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Stove Top Oven Baked Pot Roast
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Ingredients
12
Count
Nutrition
531
Calories
Total time
4
Minutes
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Ingredients:

  • 10 to 12 cloves garlic, peeled
  • 1 small onion
  • donnie''s cajun seasoning mix (recipe can be found with my recipes on my profile page. or use equivalent ingredients.)
  • 1 can of beef broth (14 oz)
  • 1 tbsp of kitchen bouquet

Directions:

  1. Allow the roast to set out for 30-60 minutes to come to room temperature.
  2. Using the tip of a sharp paring knife, make 10 to 12 evenly spaced small slits about 1 1/2-inches deep all over the roast.
  3. Using your fingers, insert the peeled garlic cloves as deep into the meat as possible.
  4. Cover all sides of the roast with Olive oil and massage the oil into meat.
  5. Season the roast evenly on all sides with the kosher salt.
  6. Heat a large frying pan over medium-high heat.
  7. Sear on all sides of the roast until well browned. (About 4 to 6 minutes per side) Don't be afraid to let the roast get very brown, this is where a lot of the flavor comes from.
  8. When the roast is evenly browned on all sides, remove it to a plate and set aside to cool (for about 10 minutes).
  9. After the roast cools, season it evenly on all sides with the Worcestershire sauce, Paprika and Cajun Seasoning Mix.
  10. Rub the seasonings into the roast real good.
  11. Transfer the roast to a large piece of heavy-duty aluminum foil and make a pouch around the roast sealing it tightly while leaving an air pocket on the top inside.
  12. Place the package onto a strong backing sheet and put into a cold oven on the middle rack.
  13. Turn the oven on to 250 degrees F and cook for 4 hours.
  14. Do not open the oven door while cooking!
  15. When finished cooking, remove the foil pack from the oven and carefully poke a hole into it to relive any steam and then carefully cut open the top of the foil pack.
  16. Transfer the roast from the foil pack to a plate and cover with aluminum foil. In a 2 qt. sauce pan, transfer all of the drippings from the foil pack. Cut a small onion into quarters and add to the drippings.
  17. Into the beef broth, add 2 heaping tablespoons of corn starch and dissolve very well. Slowly add the broth to the sauce pan while stirring. Add the Kitchen bouquet to the sauce pan. While stirring constantly, bring up heat on the sauce pan to a low boil and boil until the gravy is to the desired thickness. Lower the heat and simmer for 10 minutes.
  18. Slice roast, cover with gravy and enjoy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 530.99 Kcal (2223 kJ)
Calories from fat 214.67 Kcal
% Daily Value*
Total Fat 23.85g 37%
Cholesterol 222.22mg 74%
Sodium 205.91mg 9%
Potassium 878.88mg 19%
Total Carbs 7.11g 2%
Sugars 0.77g 3%
Dietary Fiber 0.27g 1%
Protein 71.15g 142%
Vitamin C 2.5mg 4%
Iron 9.7mg 54%
Calcium 45.1mg 5%
Amount Per 100 g
Calories 180.08 Kcal (754 kJ)
Calories from fat 72.8 Kcal
% Daily Value*
Total Fat 8.09g 37%
Cholesterol 75.36mg 74%
Sodium 69.83mg 9%
Potassium 298.06mg 19%
Total Carbs 2.41g 2%
Sugars 0.26g 3%
Dietary Fiber 0.09g 1%
Protein 24.13g 142%
Vitamin C 0.8mg 4%
Iron 3.3mg 54%
Calcium 15.3mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.6
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

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