Pot Roast with Vegetables

This recipe is my personal favorite for pot roast. It tenderizes the toughest meats and produces a wonderful, flavorful gravy. It’s best when cooked in a cast-iron Dutch oven. This is a whole meal in one pot, my favorite kind of meal.

Step: 1

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

Step: 2

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.

Step: 3

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.

Step: 4

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.

Step: 5

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

Step: 6

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.

Per Serving: 567 calories; protein 35.9g; carbohydrates 30.3g; fat 32.8g; cholesterol 120.3mg; sodium 450.7mg.

Prepare your food in advance can be best to feel enjoyable that you do it with your favorite music in the background , a relaxing beverage of your pick or even a partner. It is thoughtful to write every step required to create the food , which may include all of it from your tools and utensils to your ingredients . Make sure to list the ingredients in the process of it , so as not to leave it . A handwritten list is typically best.

Bought the right kitchen tools is just as one most required as having the correct ingredients . This includes everything from pots, pans, bowls and utensils to those essential items that are sometimes to forget, such as parchment paper and foil. Items like crunch bottles for adding the perfect drizzle or sprinkle items to your main food and long tweezers to arrange smaller and thinner foods are a must-have for any home chef.