Zesty Pot Roast
A flavorful pot roast infused with tangy tomato and mustard, slow-cooked to tender perfection with vegetables, ideal for hearty family dinners and gatherings.
Ingredients
Instructions
- Combine all ingredients except the roast in a bowl.
- Pour the mixture over the meat and marinate covered in the refrigerator for 24 hours, turning occasionally.
- Drain the meat from the marinade.
- Reserve the marinade liquid.
- Brown the meat in shortening in a Dutch oven or heavy kettle.
- Add the marinade and simmer tightly covered for 3 hours or until the meat is tender.
- Add a little water if the gravy becomes too thick.
- Add carrots, onions, and potatoes during the last 40 to 45 minutes of cooking if desired.
Tips & Substitutions
For an extra layer of flavor, consider adding a splash of red wine to the marinade. If you don't have Worcestershire sauce, soy sauce can be a decent substitute. Make sure to sear the roast well to develop a rich crust before simmering. This recipe can also be adapted for a slow cooker for convenience.
Serving Suggestions
Serve the zesty pot roast with a side of creamy mashed potatoes or crusty bread to soak up the delicious gravy. Steamed green beans or a fresh garden salad make excellent accompaniments. This dish pairs beautifully with Diane'S Pot Roast for a comforting meal. Consider garnishing with fresh herbs for a pop of color.
Storage & Reheating
Leftover pot roast can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place it in a saucepan over low heat, adding a little beef broth or water to maintain moisture. You can also reheat portions in the microwave, covered, at medium power until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Zesty Pot Roast contains roughly 40 calories, with 2g protein, 9g carbohydrates, and 1g fat. It is a good source of dietary fiber (15% of the Daily Value) and iron (13% of the Daily Value). Note that it is relatively high in sodium, at 907mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, you can use other cuts like chuck roast or brisket. However, cooking times may vary depending on the cut's size and tenderness. Chuck roast is particularly suitable for pot roasting due to its marbling and flavor.
Can I make this recipe in a slow cooker?
Absolutely! After marinating, brown the meat in a skillet, then transfer it to the slow cooker with the marinade. Cook on low for 6-8 hours or until tender. This method is convenient and allows the flavors to meld beautifully.
What can I do with leftover pot roast?
Leftover pot roast can be repurposed in various ways. Shred the meat for sandwiches or tacos, or chop it into stews or casseroles. You could also make a hearty soup, similar to Sunday Night Supper Soup, using the leftover gravy and vegetables.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).