TNT Pot Roast

12 190 348
Ingredients Minutes Calories
Prep Cook Servings
10 min 3 h 6
TNT Pot Roast
Health Highlights


2 tbsp Olive Oil, Extra Virgin
908 gm Beef, chuck, shoulder
1 dash Salt and pepper (freshly ground)
4 medium stalk(s) Celery (diced)
1 tsp Garlic (chopped)
1/2 can(s) (16 oz) Tomato sauce, canned
1 tbsp, ground Thyme, dried
1 tbsp Parsley, dried
2 cup Beef broth (stock), low-sodium
2 cup Wine, table, red
2 leaf Bay leaf
1 1/2 tsp Thick It Up, low carb thickener, Dixie USA (low-carb flour replacement, see "Notes" below)


  1. In a large pot, heat the olive oil over medium-high heat. Season both sides of the beef with salt and pepper. Place the beef in the pot and sear until browned, about 5 minutes each side. Remove from the pot and set aside.
  2. In the same pot, combine the celery and garlic. Sauté for about 2 minutes, being careful not to burn the garlic. Add the tomato sauce, thyme, parsley, and 1 cup of the broth. Stir to combine.
  3. Return the beef to the pot. Add the remaining broth, the wine, and the bay leaves. Bring to a boil. Cover, reduce the heat, and simmer for 2 to 3 hours. The longer you simmer, the more tender the beef will be.
  4. Remove the meat from the pot. Cover and let rest for 10 to 15 minutes. Meanwhile, bring the liquid in the pot to a boil and add the thickener. Simmer for about 10 minutes, until the sauce thickens. Discard the bay leaves. Spoon the sauce over the meat and serve.


For low-carb flour replacer, go to

Nutrition Facts

Per Portion

Calories 348
Calories from fat 141
Calories from saturated fat 74
Total Fat 15.6 g
Saturated Fat 8.3 g
Trans Fat 0.6 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 12.4 g
Cholesterol 91 mg
Sodium 524 mg
Potassium 577 mg
Total Carbohydrate 7.0 g
Dietary Fiber 2.1 g
Sugars 2.6 g
Protein 31 g

Dietary servings

Per Portion

Meat 1.7
Vegetables 1.0

Energy sources


Meal Type(s)