Pot roast. 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 dutch oven. They are excellent heat inducers and your dish will cook perfectly all around. Your pot roast will just come together beautifully. The sauce is rich in flavor. Your meat tender as it can be.
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.
- You can add peas if you wish when you add the carrots.
- Not in the mood for mashed potatoes? You may want to add red potatoes 30 minutes before the end of cooking.
- Select the red potatoes to make sure that they are all the same size so they all will all cook the same. Therefore, when ready check by inserting a knife in the middle. No resistance, they are ready.
- Use good red wine vinegar, the difference in flavor is remarkable.
- 2 hrs 15 mins total
- 15 mins prep
- 2 hrs cook
- serves 6
1 tablespoon vegetable oil
1 4-pounds boneless 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 firmly packed 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
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 soft and 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 1 hour, or until the beef and the vegetables are tender.
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.
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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