I baked this delicious pot roast dish yesterday. It came out perfect. I adapted my own recipe because I did not want it starchy with gravy. I wanted my pot roast to be savory in its own juices and some broth. The end result was AWESOME and not high in unnecessary carbs!

Ingredients

• Veggie oil
• Season salt, pepper
• Roast beef – Chuck
• Garlic, smashed
• Broth, preferred
• Rosemary
• Basil leaves, dried
• Thyme
• Onion, quartered
• Celery stalks, 2
• Carrots, cut
• Potatoes, quartered

Directions

• Preheat oven to 300F
• Add oil to heated skillet.
• Season roast with seasoned salt, pepper. Place in skillet and sear 3 minutes both sides.
• Remove seared roast skillet, set aside.
• Add mashed garlic cloves to skillet and sauté. Add broth and stir.
• Place roast in baking pan. Cover with the garlic broth mixture. Add Rosemary, thyme and basil leaves. Cover and bake for 90 minutes.
• Remove baking dish from oven and add onions, celery, carrots and potatoes atop roast. Season veggies.
• Cover and resume baking for one hour.