As I expressed in my post about Pulled Pork, I adore slow cooked meat. I have been waiting all winter long for the chance to make a big juicy Beef Pot Roast. Well, this week (thanks to Mardi Gras break), I got the chance to do some extra cooking, including a Pot Roast! Because this dish comes equip with vegetables that cook along side of the meat, I decided to go ahead and make this post for an entire dinner, not just the roast itself. The Pot Roast Dinner includes the roast, veggies, rice and gravy; everything you need for a belly warming winter meal.
STEP 1: In your slow cooker, combine the beef broth, tomato paste, balsamic vinegar, brown sugar, paprika, allspice, rosemary and garlic cloves (whole). Stir or whisk until everything is evenly incorporated.
STEP 2: Wash/cut/peel the vegetables (carrots, onions, potatoes, mushrooms). Leave the vegetables in fairly large chunks because they will be cooking for hours and smaller pieces will disintegrate. Put half of the veggies in the slow cooker with the broth.
STEP 3: Place the chuck roast on top of the veggies and broth then top with the second half of the vegetables. Secure the lid on the slow cooker and set to low heat. Let cook on low for 8 hours (perfect for while you are at work).
STEP 4: After 8 hours, begin to cook the rice. Transfer the roast to a cutting board and slice or shred the meat (your preference). Remove the vegetables from the broth with a slotted spoon. Either use the remaining liquid as an au jus or continue to the next step to make a beef gravy.
STEP 5: For the gravy, heat 2 Tbsp of cooking oil in a sauce pan over medium-high heat. Add 3 Tbsp of all-purpose flour and continue to stir and cook for about 2-3 minutes (this toasts the flour particles and prevents a floury taste). Whisk in 2-3 cups of the juice from the cooked pot roast. Let the mixture simmer until thickened (should only take 1-2 minutes). Pour the gravy over top of the roast, vegetables and rice.
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Serving Size: 1 Serving (693g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 819 | ||
Calories from Fat: 374 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.6g | 55 % | |
Saturated Fat 16.7g | 83 % | |
Monounsaturated Fat 17.6g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 149.7mg | 46 % | |
Sodium 436.4mg | 15 % | |
Potassium 2266.8mg | 60 % | |
Total Carbohydrate 59.1g | 17 % | |
Dietary Fiber 8.9g | 36 % | |
Sugars, other 50.2g | ||
Protein 51.9g | 74 % | |
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: 819
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