Low Fat Pot Roast

Ingredients:
1 beef roast (I use one about 2½ or 3 pounds). Trim off the fat, all the fat.
1 TBSP olive oil.

Season the pot roast both sides with salt and pepper. Sear all sides in a cast iron dutch oven. While it is searing, combine:
1 cup chicken broth (yes, chicken).
1 TBSP dried basil leaves
1 TBSP Worchestershire sauce
5 cloves garlic, peeled, whole

Pre-heat oven to 300 degrees.

When the roast is well browned on all sides, add the broth mixture. Bring it back to a boil. When the broth is boiling, cover the dutch oven, and load it into the oven for 90 minutes. I reach in with a ladle two or three times to ladle the liquid over the roast.

While the pot roast is simmering in the oven, prepare the veggies:

5 modest size potatoes, quartered lengthwise.
1 large yellow onion, in similar size large chunks
½ pound of small baby carrots
Season all the veggies with salt and fresh ground pepper.

When the 90 minute timer goes off, add the veggies, and load it back into the oven, this time at 275 degrees, for another 90 minutes.

When you’re satisfied that the meat is done enough, pull the whole roast out of the oven. Pour the juices off into a frypan and make gravy out of them, but keep them separate from your wife’s portion of the meal. Serve while it’s hot.