This kidney-friendly, slow cooked pot roast is a classic Sunday family dinner or a great make ahead for yourself for a week of hearty meals. This recipe will work for a classic oven braise, Dutch oven, in a slow cooker or an Instant Pot.
Ingredients
2-4 lb. chuck roast (arm/blade pot roast, round bone roast, or heel of round)
Directions
Trim excess fat. Heat one tablespoon of oil in large skillet/Dutch oven to medium high.
Roll pot roast in flour and brown on all sides in the skillet. After browning, reduce to simmer or low. Add seasoning, ½ cup water. Cover tightly and cook on low or simmer for 1 ½ – 2 ½ hours or until tender.
Option: Add vegetables during the last 45 minutes of cooking: such as: carrots, pearl onions, squash, cabbage.
Nutritional Analysis
Serving Size: 3 Ounces
Choice: 3 Meat/Protein
Calories: 157
Protein: 24
Total Fat: 12
Saturated Fat: 6
Cholesterol: 69
Carbohydrates: Without vegetables added 0
Calcium: 4
Phosphorous: 206
Potassium: 328
Sodium: 55
Web ID 8030
