Pot Roast with Roasted Brussels Sprouts & Bacon, and Sweet Potato Halves
This is a hearty and balanced meal! Let’s break it down:Pot roast usually refers to a cut of beef (often chuck or brisket) that’s slow-cooked until tender, typically with broth, onions, carrots, and herbs. It’s rich in protein, iron, and flavor.Roasted Brussels sprouts with bacon add a savory, smoky side—Brussels sprouts provide fiber, vitamins C and K, and the bacon lends fat and salt for contrast.Half a sweet potato brings natural sweetness, complex carbohydrates, and beta‑carotene (vitamin A precursor).Altogether, you’ve got a well-rounded meal: plenty of protein and iron from the beef, veggies for fiber and micronutrients, and slow-digesting carbs from the sweet potato. It’s the kind of dish that feels comforting but still balanced in nutrition.
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Ingredients
Pot Roast
- 2- 2½ lb beef chuck roast (boneless)
- 2 tablespoons olive oil
- 1 large onion roughly chopped
- 3 cloves garlic minced
- 3 carrots cut into large pieces
- 2 cups beef broth
- 1 cup red wine (optional; can replace with more broth)
- 2 sprigs fresh rosemary
- 2 sprigs thyme
- 2 tablespoons tomato paste
- Salt and pepper to taste
Roasted Brussels Sprouts with Bacon
- 1 lb Brussels sprouts trimmed and halved
- 4 slices thick-cut bacon chopped
- 1 tablespoon olive oil
- Salt & freshly ground pepper to taste
Sweet Potatoes
- 2 medium sweet potatoes halved lengthwise
- drizzle olive oil
- Salt & pepper
Instructions
Pot Roast Instructions
- Preheat the oven to 325°F (160°C).
- Sear the roast: Pat beef dry, season generously with salt and pepper, and sear in olive oil over medium-high heat in a large oven-safe pot or Dutch oven—about 4–5 minutes per side, until browned. Remove and set aside.
- Sauté the veg: In the same pot, cook onions, garlic, and carrots for 3–4 minutes until starting to soften. Stir in tomato paste and cook another minute.
- Deglaze: Pour in wine (if using), scraping up browned bits.
- Add broth and herbs: Return roast to pot, add rosemary, thyme, and enough broth to come halfway up the meat.
- Cover and roast in the oven 2½–3 hours, or until beef is fork-tender.
Roasted Brussels Sprouts with Bacon Instructions
- Increase oven to 400°F (200°C) after the roast is done (or roast these on a separate sheet while the meat cooks if you have space).
- Toss Brussels sprouts with olive oil, bacon pieces, salt, and pepper.
- Spread on a lined baking sheet and roast 20–25 minutes, tossing once, until sprouts are crisp and bacon is golden.
Sweet Potatoes Instructions
- Place sweet potato halves cut side up on a baking sheet.
- Drizzle lightly with olive oil, sprinkle salt and pepper.
- Roast alongside the Brussels sprouts (at 400°F) for 25–30 minutes, or until fork-tender.
To Serve
- Slice the pot roast and spoon some of the pan juices over top.
- Plate with roasted Brussels sprouts and a half sweet potato per person.
- Optionally garnish with a sprinkle of fresh parsley or a pat of butter on the sweet potato.
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 1411kcal (71%)Carbohydrates: 45g (15%)Protein: 111g (222%)Fat: 84g (129%)Saturated Fat: 32g (200%)Polyunsaturated Fat: 8gMonounsaturated Fat: 44gTrans Fat: 4gCholesterol: 376mg (125%)Sodium: 1288mg (56%)Potassium: 3023mg (86%)Fiber: 10g (42%)Sugar: 12g (13%)Vitamin A: 24758IU (495%)Vitamin C: 108mg (131%)Calcium: 215mg (22%)Iron: 14mg (78%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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