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Suggest a better description1. Adjust oven rack to middle position & heat oven to 300 degrees. Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.
2. Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking. Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, about 8-10 minutes.
3. Transfer roast to large plate & set aside.
4. Reduce heat to medium and add onion, carrot, and celery to pot and cook; stirring occasionally, until beginning to brown, 6-8 minutes.
5. Add garlic & sugar. Cook until fragrant, about 30 seconds.
6. Add chicken and beef broths and thyme, scraping bottom of pan with wooden spoon to loosen browned bits.
7. Return roast to and any accumulated juices to pot; add enough water to come halfway up sides of roast. Bring liquid to simmer over medium heat, then place large piece of foil over pot & cover tightly with lid; transfer pot to oven.
8. Cook, turning roast every 30 minutes until roast is almost tender (sharp knife should meet little resistance), 3 to 3 1/2 hours.
9. Add carrots, red potatoes, and parsnips to Dutch oven, submerging them in liquid. Continue to cook until vegetables are almost tender, 20 to 30 minutes.
10. Transfer roast to carving board, tent with foil to keep warm. Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface; discard thyme sprig. Add wine & salt & pepper to taste; boil over high heat until vegetables are fully tender, 5 to 10 minutes. Using slotted spoon, transfer vegetables to warmed serving bowl or platter.
11. Using chef's knife, cut meet into 1/2 inch slides or pull apart. Transfer to bowl or platter with vegetables and pour about 1/2 sauce over meat & vegetables.
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Serving Size: 1 Serving (427g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 249 | ||
Calories from Fat: 37 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 6 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 634.5mg | 22 % | |
Potassium 1255.8mg | 33 % | |
Total Carbohydrate 48g | 14 % | |
Dietary Fiber 10g | 40 % | |
Sugars, other 38g | ||
Protein 5.6g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 249
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