Pot Roast

Prep Time: 15

Cook Time: 2

Total Time: 2 15

Servings:

Pot roast is one of those meals that makes cooking feel like a true delight—it gives you a chance to step away from the hustle and bustle of the day, take your time in the kitchen, and thoroughly enjoy the process.

Ingredients

1 tablespoon vegetable oil
4 pounds chuck roast, boneless
2 yellow onion, chopped fine
4 garlic, chopped fine
1 cup tomatoes, canned crushed
¼ cup red wine vinegar
1 tablespoon brown sugar, firmly packed
1 bay leaf
1 pound carrots, 1 cut diagonally into 1 inch thick
1½ tablespoon corn starch, dissolved in 1/2 teaspoon water
flat-leaf parsley, minced
2½ cups water

US - Metric

Instructions

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

Equipment

Notes

I recommend using a Le Creuset enamel cast iron Dutch oven. They are excellent heat inducers, and your dish will cook perfectly all year round. Your pot roast will come together beautifully, and the sauce will be rich in flavor.
Store: Once your pot roast is fully cooled off, store it in an airtight container in the refrigerator for up to three days.
Reheat: Place your leftovers into a Dutch oven, add some liquid, such as beef broth, and warm up until done.
Freeze: Place into freezer containers and freeze for up to two months. Thaw in the refrigerator and warm up as per the above instructions.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.