Pot Roast with Vegetables

Name: Pot Roast with Vegetables
Prep time: 6 h 5 min
Cook time: 6 h 5 min
Total time: 6 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 3 1/2) pound boneless beef chuck roast; 591 milliliters beef stock; 1 Tbsp brown sugar; 454 grams diced tomatoes; 340 grams carrots, cut diagonally into 1-inch-thick slices; 1 pinch celery salt, or to taste; 2 Tbsps cornstarch; 1 pinch dried basil, or to taste; 1 pinch dried thyme, or to taste; 1 clove garlic, chopped, or to taste; 6 servings salt and ground black pepper to taste; 170 grams mushrooms, or more to taste; 1 large onion, finely chopped; 454 grams red potatoes, quartered lengthwise; 59 milliliters red wine vinegar; 1 Tbsp vegetable oil; 2 Tbsps cold water

Pot Roast with Vegetables might be just the main course you are searching for. This recipe covers 51% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 93g of protein, 55g of fat, and a total of 976 calories. This recipe serves 6. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes approximately 6 hours and 5 minutes. A mixture of potatoes, beef chuck roast, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert.

Instructions

Preheat oven to 300 degrees F (150 degrees C).

Equipment you will use

Oven

Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Brown chuck roast in the hot oil completely, 5 to 8 minutes per side; season with salt and black pepper and transfer to a platter. Reserve oil in pot.

Ingredients you will need

Salt And Pepper

Cooking Oil

Beef Chuck Roast

Equipment you will use

Dutch Oven

Cook and stir onion and garlic in the oil until onions are golden, about 15 minutes. Stir beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves into onions and garlic; bring to a boil and place chuck roast into the mixture. Cover pot.

Ingredients you will need

Red Wine Vinegar

Brown Sugar

Beef Chuck Roast

Bay Leaves

Beef Stock

Tomato

Garlic

Onion

Cooking Oil

Equipment you will use

Pot

Cook in the preheated oven until meat is very tender, 4 to 4 1/2 hours. Scatter carrot slices around the beef and bring to a boil over medium heat; return to oven for 30 more minutes. Distribute potatoes around the beef and vegetables, bring to a boil again over medium heat, and bake until potatoes are tender, about 30 more minutes.

Ingredients you will need

Vegetable

Potato

Carrot

Beef

Meat

Equipment you will use

Oven

Transfer beef to a serving platter, cover loosely with a tent of aluminum foil, and set aside to rest for 10 minutes.

Ingredients you will need

Beef

Equipment you will use

Aluminum Foil

Stir mushrooms into pan drippings; bring to a simmer over low heat.

Ingredients you will need

Mushrooms

Equipment you will use

Frying Pan

Whisk cornstarch into cold water in a small bowl and stir into the drippings. Season with celery salt, basil, and thyme. Simmer until thickened, about 5 minutes.

Ingredients you will need

Celery Salt