With this recipe, however, I wanted to incorporate other lower carb vegetable options. I’m sure you’re familiar with the classic pot roast combo of carrots and potatoes. This will give it time to “melt” into the roast. Seasoning note: Pat the roast dry with paper towels before seasoning and be sure to add the seasoning to your roast first thing before you start anything else. The recipe calls for adding fresh rosemary sprigs during pressure cooking, but you could add dried herbs to the seasoning blend if you’d like. In addition to salt and pepper, that’s all the roast really needs. Pot Roast Seasoning RubĪs you’ll see in the next section, I left onion and garlic out of the vegetable roundup and put them into the seasoning blend via garlic and onion powder. More on this below in the pressure cooking section. The fat content obviously helps, but this style of cooking is perfect for lean cuts like eye of round or bottom round roasts. This turns an otherwise tough piece of meat into a fall-apart-tender roast. Pot roast is interesting because we’re cooking beef to a point where collagen (a protein) melts or dissolves, transforming to gelatin. Does Pot Roast Get More Tender the Longer It Cooks? That said, the eye of round wasn’t that far off. The small amount of extra fat goes a long way in terms of flavor and tenderness. I tested both roasts and found the bottom round worked the best.

Update: I used another great option in chuck tender roast for my Traeger smoked pot roast with 24g of protein and 6g of fat. Nutrition data pulled from the USDA Food Database. Bottom Round Roast: 140 calories, 22g of protein, and 5g of fatĬompare these to chuck roast, which has 175 calories, 19g of protein, and 11g of fat in the same 100g (raw) portion.Eye of Round Roast: 115 calories, 23g of protein, and 2g of fat.And when it comes to lean roast meat, two options stand out. The choice of meat for pot roast is typically chuck roast, but we’re looking for a leaner cut of beef to make a healthy pot roast. And each serving is packed with 35 grams of protein with only 12 grams of carbs, 9 grams of fat, and 270 calories. It turns lean cuts of beef into a melt in your mouth roast with super flavorful vegetables. I need easy – which is why this recipe appealed to me! The beef is slow-cooked in beef broth and vinegar along with bay leaves and chopped onion.Whether you’re brand new to cooking in the Ninja Foodi or a seasoned veteran, this healthy pressure cooker pot roast is the perfect recipe for next week’s menu. I don’t know about you, but I don’t have time for all of that. Traditional Sauerbraten in marinated in a mixture of vinegar or wine, herbs, spices, and seasonings for several days. We usually enjoy it over spaetzle or buttered noodles with some kind of veggie and bread on the side. This recipe has become a family favorite – especially when the weather turns cooler. I found this recipe several years ago in one of my mom’s cookbooks and copied the recipe down.

It cooks in the slow cooker and makes a great Sunday meal when you want something a little different.īack in the day, I read cookbooks like a regular book. I like to replicate the flavor at home with this easier version of Sauerbraten. I live too far away to stop by for dinner, (obviously). My favorite thing to order is the Sauerbraten with Spaetzle noodles. The meals at the Ox Yoke Inn are served family-style.

Sauerbraten recipe instant pot