Pot Roast with Vegetables Recipe

Recipesfull introduces to you: Popular Recipes. (Pot Roast with Vegetables Recipe). This recipe is my personal favorite for pot roast. It tenderizes the toughest meats and produces a wonderful, flavorful gravy. It's best when cooked in a cast-iron Dutch oven. This is a whole meal in one pot, my favorite kind of meal.

Brief

Prep 20 mins

Cook: 5hrs35 mins

Additional: 10 mins

Total: 6hrs5 mins

Servings: 6

Yield: 6 servings

Pot Roast with Vegetables Recipe

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 ½ cups beef stock

1 (16 ounce) can diced tomatoes

¼ cup red wine vinegar

1 tablespoon brown sugar

2 bay leaves

¾ 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 ½ tablespoons cornstarch

1 ½ tablespoons cold water

1 pinch celery salt

or to taste

1 pinch dried basil

or to taste

1 pinch dried thyme

or to taste

Main Dish

Directions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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

Step 6

Stir mushrooms into pan drippings; bring to a simmer over low heat. 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. Remove and discard bay leaves. Slice beef; serve on a platter surrounded by vegetables. Pour gravy over beef.

Nutritional Information

Pot Roast with Vegetables Recipe

Servings Per Recipe:6

Calories: 567.2

% Daily Value *

Protein: 35.9g 72%

Carbohydrates: 30.3g 10%

Dietary Fiber: 5g 20%

Sugars: 10.4g

Fat: 32.8g 51%

Saturated Fat: 12.4g 62%

Cholesterol: 120.3mg 40%

Vitamin A Iu: 10395.2IU 208%

Niacin Equivalents: 11.9mg 92%

Vitamin B6: 0.6mg 36%

Vitamin C: 23.8mg 40%

Folate: 40.4mcg 10%

Calcium: 93.4mg 9%

Iron: 6.9mg 38%

Magnesium: 53.9mg 19%

Potassium: 1047.8mg 29%

Sodium: 450.7mg 18%

Thiamin: 0.2mg 21%

Calories From Fat: 295.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.