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Name: Pot Roast with Vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: american
Ingredients: 1 tablespoon oil; 4 pounds boneless chuck roast; 2 onions finely chopped; 4 garlic clove finely chopped; 3/4 cup crushed tomato; 1/4 cup red wine vinegar; 1 tablespoon brown sugar firmly packed; 1 bay leaf; 2 1/2 cups water; 3/4 pound carrots cut 1 inch thick; 1 pound red potatoes peeled; 1 1/2 tablespoons cornstarch diss 11/2T water; minced parsley

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INGREDIENTS

1 tablespoon oil
4 pounds boneless chuck roast
2 onions ; finely chopped
4 garlic clove ; finely chopped
3/4 cup crushed tomato
1/4 cup red wine vinegar
1 tablespoon brown sugar ; firmly packed
1 bay leaf
2 1/2 cups water
3/4 pound carrots ; cut 1 inch thick
1 pound red potatoes ; peeled
1 1/2 tablespoons cornstarch ; diss 11/2T water
minced parsley

INSTRUCTIONS

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. Add the Beef Braise the beef covered in a preheated 350 oven for 1 hour add the carrots and braise covered for 30 minutes add the potatoes drained and braise covered for 30 minutes or until the beef and vegetables are tender.

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 cornstrarch mixture and add enough of it to the boiling mixture stirring to thicken gravy Simmer the gravy mixture for 2 min (stirring occ) season with salt and pepper discard bay leaf slice garnish and serve

NOTES

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Pot Roast with Vegetables

1 tablespoon oil
4 pounds boneless chuck roast
2 onions finely chopped
4 garlic clove finely chopped
3/4 cup crushed tomato
1/4 cup red wine vinegar
1 tablespoon brown sugar firmly packed
1 bay leaf
2 1/2 cups water
3/4 pound carrots cut 1 inch thick
1 pound red potatoes peeled
1 1/2 tablespoons cornstarch diss 11/2T water
 minced parsley

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. Add the Beef  Braise the beef covered in a preheated 350 oven for 1 hour  add the carrots and braise covered for 30 minutes add the potatoes drained and braise covered for 30 minutes or until the beef and vegetables are tender.

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 cornstrarch mixture and add enough of it to the boiling mixture stirring to thicken gravy  Simmer the gravy mixture for 2 min (stirring occ)  season with salt and pepper  discard bay leaf slice garnish and serve

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Nutrition

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Serving Size: 1 Serving (468g)
Recipe Makes: 8 Servings

Calories: 718
Calories from Fat: 460 (64%)

Amt Per Serving		% DV

	Total Fat 51.1g	68 %
	Saturated Fat 18.7g	93 %
	Monounsaturated Fat 21.2g
	Polyunsanturated Fat 5.4g
Cholesterol 161mg		50 %
Sodium 222.2mg		8 %
Potassium 1141.7mg		30 %
Total Carbohydrate 22.2g		7 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 18.9g
Protein 41.2g		59 %
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.

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Calories per serving: 718

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