Pot Roast with Vegetables

Ready in 1 hour

Another "Pot Roast with Vegetables" recipe ranks higher.

Share it:

Try this Pot Roast with Vegetables recipe, or contribute your own.


Ingredients

Are you making this? 
2 1/2 c Water
1 1/2 tb Cornstarch dissolved in 1
3/4 c Canned crushed tomatoes
1 Bay leaf
3/4 lb Carrots, cut diagonally into
1 tb Vegetable oil
1 tb Brown Sugar; firmly packed
1 lb Small red potatoes, peeled
1/4 c Red-wine vinegar
Minced fresh parsley leaves
4 Garlic cloves, chopped fine
1 Boneless chuck roast (3 1/2
2 Onions, chopped fine

Original recipe makes 1 Servings

Servings  

Preparation

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 golden. Stir in the tomatoes, the vinegar, the brown sugar, the bay leaf, and the water, bring the mixture to a boil, and add the beef. Braise the beef, covered, in a preheated 350 degree oven for 1 hour, add the carrots, and braise the mixture, covered, for 30 minutes. Add the potatoes, drained if necessary, and braise the mixture, covered, for 30 minutes, or until the beef and the vegetables are tender. The pot roast may be prepared up to this point 2 days in advance, cooled, uncovered, and chilled, covered. Discard any solidified fat before reheating the pot roast. Transfer the beef with slotted spoons to a cutting board and let it stand for 10 minutes. Skim the fat from the top of the cooking mixture and bring the 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. Simmer the gravy mixture, stirring occasionally, for 2 minutes, season it with salt and pepper, and discard the bay leaf. Slice two thirds of the beef, arrange it on a heated platter, and transfer the vegetables with one of the slotted spoons to the platter. Spoon some of the gravy over the beef and serve the rest of the remaining gravy on the side. Garnish the beef with the parsley. NOTES : Cooking Live Recipe by: Cooking Live Show #CL8804 Posted to MC-Recipe Digest V1 #387 by Angele Freeman on Jan 25, 1997.

Calories Per Serving: 469 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Pot Roast with Vegetables. Be the first to review it!

I'd rate it:


sign in to add your comment


Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free