Pot Roast with Roasted Vegetables

Name: Pot Roast with Roasted Vegetables
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 473 milliliters beef broth, homemade or made from beef bouillon (2 bouillon cubes and 2 cups hot water) not canned; 1 kilograms beef chuck roast; 425 grams whole tomatoes, in juice; 3 carrot carrots, peeled and cut into 2-inch chunks; 1 Tbsp cornstarch, mixed with 2 tablespoons water, optional; 1 Tbsp all-purpose flour; 79 milliliters coarsely chopped fresh flat-leaf parsley, optional; 3 sprigs fresh thyme, or 2 teaspoons dried; 5 cloves garlic, smashed; 6 servings Kosher salt and freshly ground black pepper; 6 servings Kosher salt and freshly ground black pepper to taste; 5 Tbsps About olive oil; 1 large onion, sliced; 2 mediums parsnips, peeled, cut into 1/2-inch coins; 2 mediums red onions, peeled and quartered, or 6 shallots, peeled and halved; 118 milliliters red wine; 1 medium turnip, peeled and cut into 8 wedges or 1 medium celery root, peeled and cut into 8 large chunks or both; 3 Tbsps vegetable oil

Pot Roast with Roasted Vegetables might be just the main course you are searching for. One portion of this dish contains roughly 48g of protein, 45g of fat, and a total of 711 calories. This recipe covers 43% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up canned tomatoes, made from beef bouillon not, kosher salt and pepper, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 2 hours and 10 minutes. It is a good option if you're following a dairy free diet.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Heat a large Dutch oven, with a lid, over medium-high heat. Season the meat generously with salt and pepper, and sprinkle lightly with the flour.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Meat

Equipment you will use

Dutch Oven

Add the oil to the pot, lay the meat in the pan and sear on both sides until a deep mahogany brown, about 10 minutes.

Ingredients you will need

Meat

Cooking Oil

Equipment you will use

Frying Pan

Pot

Transfer the meat to a plate.

Ingredients you will need

Meat

Pour all but about 2 tablespoons of the oil from the pan.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the onion and garlic to the pan, and cook until fragrant and soft, about 5 minutes.

Ingredients you will need

Garlic

Onion

Equipment you will use

Frying Pan

Add the tomatoes, breaking them up by hand as you add them to the pot, and cook until a deep brick red, about 2 minutes more.

Ingredients you will need

Tomato

Equipment you will use

Pot

Add the wine, and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot.

Ingredients you will need

Wine

Equipment you will use

Wooden Spoon

Pot

Add the remaining tomato liquid, beef broth, thyme, and bay leaves, and bring to a boil. Return the roast to the pot, nestle it in the liquid, cover and transfer pot to the oven.

Ingredients you will need

Bay Leaves

Beef Broth

Tomato

Thyme

Equipment you will use

Oven

Pot

Cook until the roast is just tender, about 1 1/2 hours.

Remove the lid and continue to cook, uncovered until tender about 1 hour more.

Meanwhile, toss the onions, carrots, parsnips, and turnips with the olive oil, salt, and pepper.

Ingredients you will need

Olive Oil

Parsnip

Carrot

Turnip

Onion

Pepper

Salt

Spread out on a baking sheet in 1 layer. You may have to use 2 baking sheets. Once the roast comes out of the oven, raise the temperature to 450 degrees F. Roast the vegetables, turning about halfway through cooking, until caramelized and tender, about 30 to 45 minutes.

Ingredients you will need

Vegetable

Spread

Equipment you will use

Baking Sheet

Oven

Transfer the roast to a plate and cover loosely with foil. Skim the fat off the surface of the liquid and discard. Bring the sauce to a boil over medium-high heat, and cook until thickened. For a thicken sauce whisk in the cornstarch mixture and bring to a boil. (Test the thickness of the sauce by spooning some onto a plate and checking the consistency). Stir in the parsley, taste and adjust salt and pepper, as needed. Keep the roast warm in the sauce until ready to slice.

Ingredients you will need

Salt And Pepper

Corn Starch