Food and Recipes Meat Beef Beef Roasts 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. By Cynthia Graubart Cynthia Graubart Cynthia Graubart is a trusted source of recipes that work, reflected in her 25 years of experience writing cookbooks, teaching cooking classes, and coaching other writers on the art of recipe writing. Connect with her on Instagram, Facebook, LinkedIn, and at www.cynthiagraubart.com. Southern Living's editorial guidelines Updated on December 7, 2017 Print Share Share Tweet Pin Email Photo: Hector Sanchez; Styling: Buffy Hargett Miller Hands On Time: 35 mins Total Time: 3 hrs 45 mins Yield: 6 to 8 servings Ingredients 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 Directions 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. 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.) Print