Pot Roast With Vegetables

  • 2 hrs 15 mins total
  • 15 mins prep
  • 2 hrs cook
  • serves 6 
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Pot roast with vegetables.

It is always a treat to have some extra time to prepare a meal and leaving the hustle and bustle of the day behind and enjoying some fun time in the kitchen. Having a recipe that required to be cooked in the oven… well, that is the ultimate dream for me.

Besides having more free time, I love the wonderful aroma of the pot roast with vegetables. It welcomes you and will linger in your house making you hungry for the meal to come.

I do love this below recipe and I love how my family cannot wait to sit at the dining table. Not to mentions simple, delicious, and great leftover tasting even better the day after. The meat can either cut into. chunks or if your butcher ties it up nicely, it can be left as a whole roast.

I recommend using Le Creuset enamel cast iron as they are excellent heat inducers and your dish will cook perfectly all around.

Your usual pot roast has always potatoes with it. I was craving mashed potatoes, therefore, I modified my classic recipe to satisfy my craving. Best decision ever. The starch of the potatoes did not alter the flavor of the sauce.

TIP: You can add peas if you wish when you add the carrots. Not in the mood of mashed potatoes? Add red potatoes 30 minutes before the end of cooking. When selecting the red potatoes make sure that they are all the same size so they all will all cook the same. Insert a knife in the middle of the potatoes to make sure that they are cooked through and done.

Giangi's Kitchen Signature

 

Nutrition Facts
Pot Roast with Vegetables
Amount Per Serving
Calories 305 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Cholesterol 52mg17%
Sodium 138mg6%
Potassium 1129mg32%
Carbohydrates 34g11%
Fiber 5g21%
Sugar 9g10%
Protein 18g36%
Vitamin A 12845IU257%
Vitamin C 21mg25%
Calcium 64mg6%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.
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Pot Roast with Vegetables

  • 2 hrs 15 mins total
  • 15 mins prep
  • 2 hrs cook
  • serves 6 

Ingredients

Original recipe yields 6 servings

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  • 1 tablespoon vegetable oil
  • 1 4-pounds bonelss chuck roast
  • 2 chopped fine yellow onion
  • 4 chopped fine garlic cloves
  • 1 cup canned crushed tomatoes
  • 1/4 cup red wine vinegar
  • 1 tablespoon firmy packet brown sugar
  • 1 bay leaf
  • 1 pound cut diagonally into 1 inch thick carrots
  • 1 1/2 tablespoon dissolved in 1/2 teaspoon water corn starch
  • minced fresh flat-leaf parsley

Instructions

  1. Preheat the oven to 350°

  2. 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 soft and golden.

  3. 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 1 hour, or until the beef and the vegetables are tender.

  4. Transfer the beef with slotted spoons to a cutting board and let it stand, covered with aluminum foil, 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.

  5. Simmer the gravy mixture, stirring occasionally for 2 minutes, season it with salt and pepper, and discard the bay leaf.

  6. 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.

Exclusively at Sur La Table! Introducing “Artichoke” the new color from Le Creuset! Available 1/30

 

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