Pot Roast with Vegetables - An American tradition - Giangi's Kitchen

Blog: Beef, Veal and Lamb Main Course

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Pot Roast with Vegetables – An American tradition

Published on January 24, 2011 | Beef, Veal and Lamb

We love winter food, and what better way to portray winter than a good pot roast with vegetables.  As it is still cold outside, well cold is relative consider if you look around the country how cold it is, we have nothing to complain with 60 degree during the day…


Tonight meat took longer than the usual amount of time.  I had some free time at lunch to put it all together, and seen that the oven was cooking it, I could not pass up the opportunity to have it today.

 

Tonight’s January 25, 2011 dinner:

Pot Roast with Vegetables

 

Pot-Roast-with-Vegetables-8x6.JPG

POT ROAST WITH VEGETABLES

1 tablespoon vegetables oil

1 3 ½ to 4 pounds boneless chuck roast, rolled and tied

2 onions, chopped fine

4 garlic cloves, chopped fine

¾ cup canned crushed tomatoes

¼ cup red-wine vinegar

1 tablespoon firmly packed brown sugar

1 bay leaf

1 pound carrots cut diagonally into 1 inch thick slices

1 ½ pounds small red potatoes, peeled

2 cups frozen baby peas

1 ½ tablespoons cornstarch dissolved in 1 ½ tablespoons cold water

Minced fresh parsley leaves

Preheat the oven to 350°. In a large heavy flameproof casserole heat the oil over moderately high heat until it is hot but not smoking and in it brown the beef, patted dry and seasoned with salt and pepper on all sides.

Transfer the beef to a plate, add the onions and the garlic to the casserole, and cook the mixture over moderate heat, stirring, until the onions are golden. Stir in the tomatoes, the vinegar, the sugar, the bay leaf, and 2 ½ cups water, bring the mixture to a boil, and add the beef. Braise the beef, covered, in the oven for 1 hour, add the carrots, and braise the mixture covered for 30 minutes.

Add the potatoes and peas and braise the mixture, covered, for 30 minutes, or until the beef and the vegetables are tender.

Transfer the beef with slotted spoons to a cutting board and let it stand for 10 minutes. Skim the fat from the top of the cooking mixture to a boil. Stir the cornstarch mixture and add enough of it to the boiling cooking mixture, stirring to thicken the gravy to the desired consistency.

Simmer the gravy mixture, stirring occasionally for 2 minutes, season it with salt and pepper, and discard the bay leaf. Slice the beef, arrange it on a heated platter, and transfer the vegetables with a slotted spoon to the platter. Spoon some of the gravy over the beef and serve the remaining gravy on the side. Garnish with the parsley.

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