Name: Pot Roast with Vegetables
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Vegetable oil - 1 tablespoon; Boneless beef chuck roast - 1 (3 1/2) pound; Salt and ground black pepper to taste - 1 (3 1/2) pound; Onion, finely chopped - 1 large; Garlic, chopped, or to taste - 1 clove; Beef stock - 2 ½ cups; Diced tomatoes - 1 (16 ounce) can; Red wine vinegar - ¼ cup; Brown sugar - 1 tablespoon; Bay leaves - 2; Carrots, cut diagonally into 1-inch-thick slices - ¾ pound; Small red potatoes, quartered lengthwise - 1 pound; Mushrooms, or more to taste - 1 (6 ounce) jar; Cornstarch - 1 ½ tablespoons; Cold water - 1 ½ tablespoons; Celery salt, or to taste - 1 pinch; Dried basil, or to taste - 1 pinch; Dried thyme, or to taste - 1 pinch

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pot Roast with Vegetables

1. Vegetable oil - 1 tablespoon

2. Boneless beef chuck roast - 1 (3 1/2) pound

3. Salt and ground black pepper to taste - 1 (3 1/2) pound

4. Onion, finely chopped - 1 large

5. Garlic, chopped, or to taste - 1 clove

6. Beef stock - 2 ½ cups

7. Diced tomatoes - 1 (16 ounce) can

8. Red wine vinegar - ¼ cup

9. Brown sugar - 1 tablespoon

10. Bay leaves - 2

11. Carrots, cut diagonally into 1-inch-thick slices - ¾ pound

12. Small red potatoes, quartered lengthwise - 1 pound

13. Mushrooms, or more to taste - 1 (6 ounce) jar

14. Cornstarch - 1 ½ tablespoons

15. Cold water - 1 ½ tablespoons

16. Celery salt, or to taste - 1 pinch

17. Dried basil, or to taste - 1 pinch

18. Dried thyme, or to taste - 1 pinch

How to cook deliciously - Pot Roast with Vegetables

1. Stage

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

2. Stage

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

3. Stage

Cook and stir onion and garlic in the oil until onions are golden, about 15 minutes. Stir beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves into onions and garlic; bring to a boil and place chuck roast into the mixture. Cover pot.

4. Stage

Cook in the preheated oven until meat is very tender, 4 to 4 1/2 hours. Scatter carrot slices around the beef and bring to a boil over medium heat; return to oven for 30 more minutes. Distribute potatoes around the beef and vegetables, bring to a boil again over medium heat, and bake until potatoes are tender, about 30 more minutes.

5. Stage

Transfer beef to a serving platter, cover loosely with a tent of aluminum foil, and set aside to rest for 10 minutes.

6. Stage

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