Zesty Pot Roast

Serve Parmesan Potatoes and roasted carrots Sunday night. Save and chop enough cooked carrots to yield 1/2 cup, and refrigerate for Monday's pies. 

Zesty Pot Roast
Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Hands On Time:
35 mins
Total Time:
3 hrs 45 mins
6 to 8 servings


  • 2 (3-lb.) boneless chuck roasts

  • 1 tablespoon kosher salt

  • 1 teaspoon ground black pepper

  • 2 tablespoons canola oil

  • 1 medium onion, chopped

  • 1 teaspoon minced fresh garlic

  • 2 cups beef broth

  • 1 tablespoon lime zest

  • 3 tablespoons fresh lime juice

  • 1 (15-oz.) can whole tomatoes, undrained and crushed


  1. Preheat oven to 350°. Sprinkle roasts with salt and pepper. Cook 1 roast in 1 1/2 tsp. hot oil in a Dutch oven over medium-high heat 4 minutes on each side. Remove roast; repeat with 1 1/2 tsp. oil and remaining roast. Sauté onion in 1 Tbsp. hot oil in Dutch oven 4 minutes. Add garlic; sauté 1 minute. Return roasts to Dutch oven; add broth, zest, juice, and tomatoes.

  2. Bake, covered, at 350° for 3 hours or until beef is tender. Let roasts stand 10 minutes. Slice 1 roast, and serve with 1 1/2 cups tomato mixture. (Reserve remaining roast and tomato mixture for pot roast pies and soup, if desired.)

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