Pot Roast with Vegetables

Name: Pot Roast with Vegetables
Total time: 335 min
Yield: 6 Servings
Ingredients: 1 tablespoon vegetable oil; 1 (3 1/2) pound boneless beef chuck roast; 🧅 1 large onion, finely chopped; 🧄 1 clove garlic, chopped, or to taste; 2 ½ cups beef stock; 🍅 1 (14.5 ounce) can diced tomatoes; 🍷 ¼ cup red wine vinegar; 1 tablespoon brown sugar; 2 bay leaves; 🥔 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

Cost $25, save $20

Source: Recommended by CookPal

335 Min
6 Servings
$25

Pot Roast with Vegetables

Cost $25, save $20

Source: Recommended by CookPal

335 Min
6 Servings
$25

INGREDIENTS

Main Ingredients
- 1 tablespoon vegetable oil
- 1 (3 1/2) pound boneless beef chuck roast
- 🧅 1 large onion, finely chopped
- 🧄 1 clove garlic, chopped, or to taste
- 2 ½ cups beef stock
- 🍅 1 (14.5 ounce) can diced tomatoes
- 🍷 ¼ cup red wine vinegar
- 1 tablespoon brown sugar
- 2 bay leaves
- 🥔 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

STEPS

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

Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Add chuck roast; brown completely, 5 to 8 minutes per side. Season with salt and black pepper; transfer to a platter. Reserve oil in pot.

Add onion and garlic to pot; cook and stir until onion golden, about 15 minutes. Stir in beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves; bring to a boil. Return roast to pot; cover.

Cook in the preheated oven until roast very tender, 4 to 4 1/2 hours.

Scatter carrot slices around roast; bring to a boil on stovetop over medium heat. Return roast to oven 30 minutes more. Distribute potatoes around roast; bring to a boil on stovetop over medium heat. Return roast to oven until potatoes tender, about 30 minutes more.

Transfer roast to a serving platter, cover loosely with aluminum foil; set aside to rest for 10 minutes.

Stir mushrooms into drippings in pot; bring to a simmer on stovetop over low heat. Whisk cornstarch into cold water in a small bowl; stir into drippings. Season with celery salt, basil, and thyme; simmer gravy until thickened, about 5 minutes. Remove and discard bay leaves. Slice roast; arrange on a platter surrounded by vegetables. Serve with gravy.

NUTRIENTS

Per 1 serving

🔥

567

Calories

36
Protein
30
Carbs
33
Fats

💡 For a richer flavor, try marinating the beef roast in red wine overnight.Serve with freshly baked bread or a side salad for a complete meal.Leftovers can be stored in an airtight container and reheated gently on the stovetop.