All-American Pot Roast

• Canola oil spray
• 2 cups fresh or frozen pearl onions
• 2 large potatoes, halved lengthwise and cut into 1/2-inch slices
• Sea salt and freshly ground black pepper
• 1/2 to 3/4 pound boneless chuck roast
• 3 tablespoons tomato paste
• 1/3 cup broth, preferably beef
• 1 tablespoon plus 1 teaspoon Worcestershire sauce
• 2 large carrots, sliced into coins, or 1 cup whole baby carrots
• 2 cups fresh or frozen cut green beans
• 4 to 6 mushrooms, thickly sliced

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with canola oil.
3. Peel the onions, if using fresh, and drop them into the pot with the potatoes.
4. Mix and lightly season with salt and pepper.
5. Add the meat and again season with salt and pepper.
6. In a small bowl, whisk together the tomato paste, broth, and Worcestershire sauce until fully incorporated.
7. Pour half of the mixture over the meat.
8. Add layers of carrots, green beans, and mushrooms and pour in the rest of the sauce.
9. Cover and bake for 48 minutes for medium/well-done meat and crunchy vegetables, 53 minutes for more well-done meat and softer vegetables, or until the aroma of a fully cooked meal escapes the oven.
10. Serve immediately.
11. Rub the meat with crushed red pepper flakes and white pepper before arranging it in the pot.
12. Add 1 tablespoon prepared horseradish and 1 tablespoon Dijon mustard to the broth mixture.
13. Omit the Worcestershire sauce and instead add 1/2 teaspoon each of dried marjoram and dried thyme.
14. Leave out the entire broth mixture and instead place 3 or 4 sprigs of fresh rosemary in the pot.
15. Be sure to remove the sprigs before serving.
16. Calories: 663
17. Protein: 36g
18. Carbohydrates: 55g
19. Fat: 32g
20. Cholesterol: 117mg
21. Sodium: 302mg
22. Fiber: 9g

canola oil spray, onions, potatoes, salt, chuck roast, tomato paste, broth, worcestershire sauce, carrots, beans, mushrooms

Taken from www.epicurious.com/recipes/food/views/all-american-pot-roast-378798 (may not work)