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Pot Roast with Vegetables

Course Beef, Main Course, Vegetables
Cuisine American
Keyword pot roast, vegetables
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 6
Calories 305 kcal

Ingredients

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

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.

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.