Pot Roast with Vegetables

Name: Pot Roast with Vegetables
Prep time: 20 min
Cook time: 335 min
Total time: 365 min
Yield: Serves 6
Cuisine: american
Ingredients: 1 tablespoon vegetable oil; 1 (3 1/2) pound boneless beef chuck roast; salt and ground black pepper to taste; 1 large onion, finely chopped; 1 clove garlic, chopped, or to taste; 2.5 cups beef stock; 1 (16 ounce) can diced tomatoes; 0.25 cup red wine vinegar; 1 tablespoon brown sugar; 2 bay leaves; 0.75 pound carrots, cut diagonally into 1-inch-thick slices; 1 pound small red potatoes, quartered lengthwise; 1 (6 ounce) jar mushrooms, or more to taste; 1.5 tablespoons cornstarch; 1.5 tablespoons cold water; 1 pinch celery salt, or to taste; 1 pinch dried basil, or to taste; 1 pinch dried thyme, or to taste

4.80 (159)

⏱ 365 mins 🍽 Serves 6 🌶 american 🏷 Main course

This comforting American dinner features a beef chuck roast slow-cooked until incredibly tender. It simmers for hours with potatoes, carrots and mushrooms in a savoury gravy made from beef stock, tomatoes and aromatic herbs. The result is a complete, flavourful one-dish meal that fills your kitchen with a wonderful aroma as it cooks. Serve the sliced roast surrounded by the vegetables and ladled with the homemade gravy.

Ingredients

1 tablespoon vegetable oil
1 (3 1/2) pound boneless beef chuck roast
salt and ground black pepper to taste
1 large onion, finely chopped
1 clove garlic, chopped, or to taste
2.5 cups beef stock
1 (16 ounce) can diced tomatoes
0.25 cup red wine vinegar
1 tablespoon brown sugar
2 bay leaves
0.75 pound carrots, cut diagonally into 1-inch-thick slices
1 pound small red potatoes, quartered lengthwise
1 (6 ounce) jar mushrooms, or more to taste
1.5 tablespoons cornstarch
1.5 tablespoons cold water
1 pinch celery salt, or to taste
1 pinch dried basil, or to taste
1 pinch dried thyme, or to taste

Method

Set your oven to heat to 300 degrees F (150 degrees C).
Warm the vegetable oil in a heavy pot or Dutch oven. Brown the chuck roast thoroughly, which should take 5 to 8 minutes per side. Season it with salt and pepper, then move it to a platter, keeping the oil in the pot.
Place the onion and garlic into the pot and cook, stirring, until the onion turns golden, about 15 minutes. Pour in the beef stock, tomatoes, red wine vinegar, brown sugar and bay leaves, then bring the mixture to a boil. Put the roast back into the pot and cover it.
Place the covered pot into the preheated oven and cook until the roast is very tender, for 4 to 4 1/2 hours.
Arrange the carrot slices around the roast and bring the pot to a boil on the stovetop. Return it to the oven for 30 minutes more. Next, distribute the potatoes around the roast, bring it to a boil again on the stovetop, and cook in the oven until the potatoes are tender, about 30 minutes more.
Move the roast to a serving platter, cover it loosely with foil and allow it to rest for 10 minutes.
Stir the mushrooms into the drippings in the pot and bring to a simmer on the stovetop. In a small bowl, whisk the cornstarch into the cold water, then stir this into the drippings. Season the gravy with celery salt, basil and thyme, and simmer until it thickens, about 5 minutes. Discard the bay leaves. Slice the roast and arrange it on a platter with the vegetables. Serve with the gravy.

Nutrition (per serving)

Calories567 kcal

Fat33 g

Sugars10 g

Protein36 g

Sodium451 mg

Recipe details

CategoryMain course

Cuisineamerican

Authorjudy2304