Best 3 Hcg Pot Roast Recipes

HCG pot roast is a delicious and flavorful dish that is perfect for a hearty family meal. This classic recipe combines tender beef chuck roast, savory vegetables, and a rich gravy, all slow-cooked to perfection. Whether you're following the HCG diet or simply looking for a comforting and satisfying meal, this pot roast is sure to become a favorite.

Let's cook with our recipes!

PERFECT POT ROAST

Perfect Pot Roast image

Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.

Provided by Ree Drummond : Food Network

Categories main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

Steps:

Preheat the oven to 275 degrees F.
Generously salt and pepper the chuck roast.
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
Add in the onions and the carrots, along with the fresh herbs.
Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

HCG POT ROAST

HCG Pot Roast image

Categories Soup/Stew Beef Summer Dinner Roast Healthy

Number Of Ingredients 13

Ingredients

2 pounds Beef Roast
5 cloves Garlic
1 piece Chopped Onion
1 tablespoon Paprika
2 tablespoon Cayenne pepper, black pepper salt to taste
2 tablespoons Tomato Paste-sugar free
8 ounces Celery
6 ounces Chopped Radish
3 cups Homemade Chicken Broth OR Water
1 piece Bay Leaf
1 teaspoon Thyme
1/2 teaspoon All Spice
1/4 cup Chopped Parsley

Steps:

Cut the roast into 3.5 oz portions, season with salt and pepper, and sear on a pan on all sides before transferring to a crock pot. Add remaining ingredients to the pot and cook on low for 8 hours until tender. Strain broth and discard bay leaf. Serve with some broth, saving the rest for future servings and recipes.

THOMASINA'S SWEDISH ROAST (HCG P3/4)

Thomasina's Swedish Roast (Hcg P3/4) image

This is really for me to keep track of the recipe, but if you're looking for a flavorful roast, give this one a try. It's a slow cooker recipe, so you can set it up in the AM, and it'll be ready by dinner. You can also substitute red wine for the apple cider vinegar (although that's not for P3). UPDATE I've adjusted the cook time. Ideally what you're looking for is for the meat to be really tender. Each crockpot cooks a little differently, so if you're cooking the roast on low you may want to check on it at the 6 hour marker the first time you make this recipe.

Provided by dripdripsplat

Categories Meat

Time 4h5m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

4 lbs chuck roast
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon allspice
1/2 teaspoon clove
salt
pepper
4 bay leaves
6 garlic cloves, whole
3/4 cup apple cider vinegar
1/4 cup water

Steps:

Combine cinnamon, nutmeg, ginger, allspice, cloves, salt and pepper in a small bowl. Rub spices onto roast, and set aside.
Put bay leaves, garlic cloves, apple cider vinegar, and water into crockpot. Stir to combine.
Place roast into crockpot.
Cover and cook for 4 hours on high (or 6-8 hours on low).

Nutrition Facts : Calories 219.4, Fat 9.3, SaturatedFat 4.2, Cholesterol 99.8, Sodium 124, Carbohydrate 1.6, Fiber 0.2, Sugar 0.1, Protein 32.1

Tips:

Use a heavy pot or Dutch oven with a tight-fitting lid. This will help to evenly distribute heat and prevent moisture from escaping.
Brown the roast all over before adding it to the pot. This will help to develop flavor and prevent the meat from becoming tough.
Add enough liquid to cover the roast by about 1 inch. You can use water, broth, or a combination of both.
Bring the pot to a boil, then reduce heat to low and simmer for at least 3 hours, or until the roast is tender. If the liquid evaporates too much, add more as needed.
Add vegetables to the pot during the last hour of cooking. This will help them to soften and absorb the flavors of the roast and sauce.
Serve the pot roast with mashed potatoes, egg noodles, or your favorite sides.

Conclusion:

Pot roast is a classic, comforting dish that is perfect for a cold winter day. It is relatively easy to make, and it can be tailored to your own tastes by adding different vegetables and seasonings. With a little planning, you can have a delicious and hearty pot roast on the table in no time.