Pot Roast with Vegetables

Directions

1. Preheat oven to 300 degrees F (150 degrees C).
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.
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.
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.
5. Transfer beef to a serving platter, cover loosely with a tent of aluminum foil, and set aside to rest for 10 minutes.
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.

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Reviews (1)

Your Rating:

5

Joey Joan

Mar. 21, 2013

"I used sweet red wine in place of the vinegar, and cooked the in a crock pot for 8 hours, I put the veggies in at the 4 hour point. I followed the recipe except for the changes mentioned. When I taste..." See mored the broth on the stove top before putting it in the crock pot I knew I had hit a home run with this recipe. It is a good thing that I took the picture before dinner because there was no left over meat and veggies. I will be freezing the left over broth and using it for french onion soup. Thank you for the recipe."