Step 1 of 12
Lighter Pot Roast
Preheat the oven to 275°F.
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Step 2 of 12
Lighter Pot Roast
Cut the onion into 1-inch thick wedges. Chop the carrots into 1-inch pieces. Quarter the mushrooms. Remove the garlic cloves from their skins and smash with the back of a knife.
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Step 3 of 12
Lighter Pot Roast
Spray a large Dutch oven or oven-safe pot with nonstick cooking spray and place over medium-high heat.
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Step 4 of 12
Lighter Pot Roast
Pat the beef dry with paper towels, then place it on a large plate and coat on all sides with salt and black pepper.
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Step 5 of 12
Lighter Pot Roast
Add the beef to the pot. Sear without moving until browned, 2 minutes. Flip the beef and sear an additional 2 minutes on the opposite side.
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Step 6 of 12
Lighter Pot Roast
Remove the beef from the pot and transfer to a large plate.
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Step 7 of 12
Lighter Pot Roast
Spray the pot once more with nonstick cooking spray. Add the onions, carrots and mushrooms. Cook, stirring occasionally, until lightly browned, 3-4 minutes. If the vegetables begin to stick add a splash of chicken broth.
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Step 8 of 12
Lighter Pot Roast
Slowly pour the chicken broth into the pot, gently scraping up any browned bits from the bottom. Return the pot roast to the pot and add the thyme and rosemary. Pour the crushed tomatoes over the meat.
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Step 9 of 12
Lighter Pot Roast
Remove the pot from the heat and cover.
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Step 10 of 12
Lighter Pot Roast
Roast on middle rack of oven until the meat is extremely tender and easily shredded with a fork, 3 1/2-4 hours.
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Step 11 of 12
Lighter Pot Roast
Check to see that pot roast is done. Remove from oven or add time as needed.
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Step 12 of 12
Lighter Pot Roast
Transfer the pot roast to a large serving dish. Shred the meat with two forks. Use a slotted spoon to remove the mushrooms and carrots from the pot, and arrange over the pot roast. Serve immediately.