We all have a friend who can literally eat whatever she wants and continue to stay in shape. One of Crystal’s dear friends, Carolyn, is that type of person: a Yankee from New Jersey—and a skinny one at that. Lucky for her, she introduced Crystal to this pot roast, and their friendship took off . Crystal soon found out that Carolyn actually cooks everything with lighter ingredients. Now we’re on to Carolyn’s secret!
Recipe information
Yield
makes 10 servings
Ingredients
Preparation
Step 1
Preheat the oven to 300°F.
Step 2
Heat the olive oil in a large Dutch oven set over medium-high heat. Season the roast with salt and pepper. Put the roast in the pan and brown it on all sides, about 4 minutes per side. Add the garlic to the pan, and sauté until lightly browned, about 1 minute. Return the roast to the pan. In a separate bowl, combine the broth, tomato paste, sugar, and Worcestershire sauce and stir until the sugar dissolves. Pour over the roast and bring to a simmer.
Step 3
Cover the Dutch oven, transfer to the oven, and roast for 2 hours. Add the potatoes, carrots, celery, and onions, in that order, to the pot. Cover and roast for 1 more hour, or until the vegetables are tender and the meat has an internal temperature of 140°F (medium rare). Remove the roast from the pan and set it on a cutting board to rest for 20 minutes. Strain the vegetables out of the liquid in the pan. Pour this liquid into a medium saucepan, set over medium-high heat, and reduce by half. Stir in the lemon juice.
Step 4
Slice the roast. Place two slices of meat on each plate. Ladle sauce over the meat and garnish with the parsley.
