Pot Roast With Vegetables Recipe

Name: Pot Roast With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; a 4 pound boneless chuck roast, rolled and tied; 2 onions, chopped fine; 4 garlic cloves, chopped fine; 3/4 cup canned crushed tomatoes; 1/4 cup red wine vinegar; 1 tablespoon firmly packed brown sugar; 1 bay leaf; 2 1/2 cups water; 3/4 pounds carrots, cut diagonally into 1 inch thick slices; 1 pound small red potatoes, peeled and kept in a bowl of cold water; 1 1/2 tablespoons cornstarch dissolved in 1 1/2 tablespoons cold water; minced fresh mint leaves for garnish

Servings: persons

1 tablespoon vegetable oil
a 4 pound boneless chuck roast, rolled and tied
2 onions, chopped fine
4 garlic cloves, chopped fine
3/4 cup canned crushed tomatoes
1/4 cup red wine vinegar
1 tablespoon firmly packed brown sugar
1 bay leaf
2 1/2 cups water
3/4 pounds carrots, cut diagonally into 1 inch thick slices
1 pound small red potatoes, peeled and kept in a bowl of cold water
1 1/2 tablespoons cornstarch dissolved in 1 1/2 tablespoons cold water
minced fresh mint leaves for garnish

1
In a large heavy flameproof caserole heat the oil over moderarely 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.
2
Transfer the beef to a plate, add the onions and garlic to the casserole, and cook the mixture over moderate heat, stirring until the onions are golden.
3
Stir in the tomatoes, the vinegar, the brown sugar, the bay leaf, and the water, bring the mixture to a boil, and add the beef.
4
Braise the beef, covered, covered, in a preheated 350deg. f. oven for 1 hour, add the carrots, and braise the mixture covered, for 30 minutes.
5
Add the potatoes, drained if necessary, and braise the mixture, covered, for 30 minutes, or until the beef and vegetables are tender.
6
Transfer the beef to a cutting board and let it stand for 10 minutes.
7
Skim any fat off the top of cooking mixture and bring 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.
8
Simmer the gravy mixture, stirring occasionally, for 2 minutes, season with salt and pepper, and discard bay leaf.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon vegetable oil, a 4 pound boneless chuck roast, rolled and tied, 2 onions, chopped fine, 4 garlic cloves, chopped fine, and more.

Yes, Pot Roast With Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pot Roast With Vegetables

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