Pot Roast with Vegetables
Having a recipe that is required to be cooked in the oven is the ultimate dream for me. I do love this recipe, not to mention it's simple, delicious and great leftover tasting even better the day after. TIP: You can add peas if you wish when you add the carrots. When selecting the red potatoes make sure that they are all the same size so they all will all cook the same.
This recipe contains oil (vegetable), beef (chuck roast), onions, garlic, tomatoes (crushed), red wine vinegar, sugar (brown), bay leaves, carrots, potatoes (red), cornstarch, parsley (fresh)
4 - 5 Servings
Prep time: 10 min
Cook time: 2 hr 15 min
- 1 tbsp. vegetables oil
- 1 lb. boneless chuck roast, rolled and tied
- 2 whole onions, chopped fine
- 4 clove(s) garlic chopped fine
- 1 cup(s) canned crushed tomatoes
- 1/4 cup(s) red-wine vinegar
- 1 tbsp. firmly packed brown sugar
- 1 whole bay leaf
- 1 lb. carrots cut diagonally into 1 inch thick slices
- 1 1/2 lb. small red potatoes, peeled
- 1 1/2 tbsp. cornstarch dissolved in 1 1/2 tablespoons cold water
- fresh parsley leaves
- 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 30 minutes. Add the potatoes and braise the mixture, covered, for 30 minutes, 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.