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–+ servings

Tender Pot Roast with Carrots and Onions

Print Recipe
Course Dinner, Lunch, Main Course
Cuisine American
Keyword carrots, chuck roast, GLP-1 friendly meals, glp-1 friendly recipes, leek, onion, parsnip, tomato
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 5 people
Calories 318
Author Racheal Salazar

Ingredients

  • 1 pound chuck roast
  • 1 tbsp olive oil
  • 1 red onion
  • 1 tbsp flour
  • 1 tbsp tomato puree
  • 3 carrots roughly chopped
  • 1 parsnip roughly chopped
  • 1 leek chopped
  • 5 garlic cloves
  • 3 cups chicken stock
  • 1 cup white wine

Instructions

  • Preheat oven to 350.
  • Heat olive oil in a large ovenproof pan. Brown the roast on all sides.
  • Set the meat aside and add the diced onion to the pan. Cook until softened.
  • Stir in the flour then add the tomatoes, carrots, parsnip, leek, and garlic. Place meat back into the pan. Pour stock and win over, and bring to a boil.
  • Simmer gently until the liquid is reduced to half. Cover the pan with a lid or wrap top with tin foil and place in the oven for 2 hours, or until the meat is tender and starting to pull apart.

Nutrition

Serving: 3ounces | Calories: 318kcal | Carbohydrates: 21g | Protein: 23g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 318mg | Potassium: 796mg | Fiber: 3g | Sugar: 7g | Vitamin A: 6444IU | Vitamin C: 13mg | Calcium: 68mg | Iron: 3mg