Remedy Roast & Oven Roasted Brussels Sprouts


Remedy Roast


  • 2 pounds boneless Chuck Roast, (Trim excess fat.)
  • 1 teaspoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tbsp dried thyme leaves
  • 1 bay leaf
  • 1 & 1/2 cups chopped onion
  • 2 chopped garlic cloves
  • 1/4 cup Malbec, (or any dry, red wine)
  • 2 tbsp Lea & Perrins Worcestershire Sauce
  • 10 oz. low sodium beef broth
  • 4 celery stalks, chopped into 1/2 inch pieces
  • 1 pound red skin potatoes (small)

Items that you will need:

  • A regular cooking pan
  • A deep roasting pan with a cover, for slow cooking, (or a crockpot)


  • Preheat oven to 350 degrees.
  • Heat 1 teaspoon of olive oil in a regular cooking pan on medium setting.
  • Rub the roast with 1/2 teaspoon sea salt & 1/4 teaspoon black pepper.
  • Place the roast in the pan, browning each side, (approximately 5 minutes,) & remove from pan.
  • Place 1 & 1/2 cups chopped onion in the pan & sauté for 7-8 minutes.
  • Place the browned roast into the deep roasting pan.
  • Add 1/4 cup Malbec, 2 tbsp Lea & Perrins Worcestershire Sauce, 1 tbsp dried thyme leaves, 1 bay leaf, 2 chopped garlic cloves, & 10 oz. of low sodium beef broth.
  • Cover deep roasting pan & bake at 350 degrees for 1 & 1/2 hours.
  • After 1 & 1/2 hours, add the 4 chopped celery stalks & 1 pound of small red skin potatoes.
  • Cover the deep roasting pan & bake for an additional hour. (Same time frame for crockpot.)
  • Remove bay leaf & discard.
  • Slice or shred the roast & serve with the celery & potatoes, & a side of Oven Roasted Brussells Sprouts, (See recipe below.)



Oven Roasted Brussells Sprouts


  • 1 pound of Brussells Sprouts
  • 2 tbsp olive oil
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 tbsp freshly grated Parmesan

Items that you will need:

  • A baking sheet
  • A cheese grater


  • Preheat oven to 400 degrees.
  • Cut Brussells Sprouts into halves.
  • In a large bowl, coat Brussells Sprouts with 2 tbsp olive oil, 1/2 teaspoon minced garlic, 1/2 teaspoon sea salt, & 1/2 teaspoon black pepper.
  • Place on a baking sheet.
  • Roast in oven for 35 minutes.
  • Remove from oven & place in a bowl.
  • Add 2 tbsp of freshly grated Parmesan & serve.

Pot Roast is a timeless recipe that can be traced back to France, originally, but has become a part of traditional American Cuisine as well. It’s perfect for Christmas & Hanukkah, & may be used as Meals 2 or 3 on the Remedy Recipes book format.

Portions: Women: 3 oz. Remedy Roast, 2 small red skin potatoes, & 1/2 cup Oven Roasted Brussels Sprouts

Men: 6 oz. Remedy Roast, 4 small red skin potatoes, & 1 cup Oven Roasted Brussels Sprouts

There’s really nothing like a slow cooked pot roast! It’s flavor & savory aroma, as well as its soft, melt-in-your mouth texture are well worth the time that it takes to cook this traditional dish! I hope that you enjoy this with family and friends this Christmas Season! May this Christmas be filled with love, laughter, forgiveness, & faith. Merry Christmas & Happy Hanukkah!

Mangiare, Piaccia! Eat, Enjoy!

P.S. If you are not already committed to a cause for those in need, please consider a gift/donation to the Marine Corp Toys For Tots Foundation. The link is here on my website at the “Charitable Donations” tab, which can be located by placing the cursor on the “Purchase Nutrition Program” tab, and the hidden “Charitable Donations” tab will appear.  Thank you, John D.

About the author

John M. Di Fazio II
John M. Di Fazio II

John M Di Fazio II is a nutrition consultant, a personal trainer, and a massage therapist and has twenty years of experience working in the fitness industry. He was employed by Gold's Gym for thirteen years and in 2005 co-founded Remedy Fitness, a unique fitness establishment located in East Setauket, New York. While in the employ of Gold's Gym, he was recruited into Nutritionalysis, a nutrition company based in Venice Beach, California that specialized in individualized nutrition programs, and received his certification. Excelling in the field, his clientele grew by thousands. While establishing such a full clientele in nutrition and personal training, John also graduated from the State University of New York at Stony Brook with a bachelors degree in philosophy and also graduated from the New School for Holistic Health & Research on Long Island, New York with a degree and a New York State license for massage therapy.

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