Pot Roast With Roasted Vegetables
Serves: 2
Keyon Hand
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
55
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
All-Purpose Flour3 tbsps
Vegetable Oil5 cloves
Garlic (smashed)1 large
Onion (sliced)1 cup
Red Wine2 medium
Red Onion (peeled and quartered)5 tbsps
Olive OilDirections:
1
Preheat the oven to 350 degrees F
2
Heat a large Dutch oven, with a lid, over medium-high heat
3
Season the meat generously with salt and pepper, and sprinkle lightly with the flour
4
Add the oil to the pot, lay the meat in the pan and sear on both sides until a deep mahogany brown, about 10 minutes
5
Transfer the meat to a plate
6
Pour all but about 2 tablespoons of the oil from the pan
7
Add the onion and garlic to the pan, and cook until fragrant and soft, about 5 minutes
8
Add the tomatoes, breaking them up by hand as you add them to the pot, and cook until a deep brick red, about 2 minutes more
9
Add the wine, and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot
10
Add the remaining tomato liquid, beef broth, thyme, and bay leaves, and bring to a boil
11
Return the roast to the pot, nestle it in the liquid, cover and transfer pot to the oven
12
Cook until the roast is just tender, about 1 1/2 hours
13
Remove the lid and continue to cook, uncovered until tender about 1 hour more
14
Meanwhile, toss the onions, carrots, parsnips, and turnips with the olive oil, salt, and pepper
15
Spread out on a baking sheet in 1 layer
16
You may have to use 2 baking sheets
17
Once the roast comes out of the oven, raise the temperature to 450 degrees F
18
Roast the vegetables, turning about halfway through cooking, until caramelized and tender, about 30 to 45 minutes
19
Transfer the roast to a plate and cover loosely with foil
20
Skim the fat off the surface of the liquid and discard
21
Bring the sauce to a boil over medium-high heat, and cook until thickened
22
For a thicken sauce whisk in the cornstarch mixture and bring to a boil
23
(Test the thickness of the sauce by spooning some onto a plate and checking the consistency)
24
Stir in the parsley, taste and adjust salt and pepper, as needed
25
Keep the roast warm in the sauce until ready to slice
26
Slice the pot roast and lay on a platter, surround with the vegetables
27
Pour some of the sauce on top and serve the remaining in a sauceboat on the side