David Venable's Pot Roast with Veggies

David Venable's Pot Roast with Veggies

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Recipe: Pot roast with vegetables

  • David Venable

  • Ingredients

  • 1

    3- to 4-pound boneless bottom round roast

  • ½

    cup all-purpose flour

  • Kosher salt and freshly ground black pepper

  • ¼

    cup canola oil

  • 2

    medium onions, quartered

  • 3

    garlic cloves, smashed

  • 1

    tablespoon tomato paste

  • 1

    cup dry red wine

  • 3

    cups beef stock

  • 2

    fresh thyme sprigs

  • 2

    bay leaves

  • 3

    carrots, sliced into 1-inch pieces

  • 6

    Red Bliss potatoes, quartered

  • ½

    cup chopped fresh parsley

  • Preparation

  • Many Sunday mornings, Mom asked me to sear the meat for pot roast. Mom added the other

  • ingredients and let the pot roast cook for hours. Oh my, how good the house smelled! The meat was fall-apart tender, and the gravy was thick and flavorful. As soon as there’s a nip in the air, I begin to crave this dish and make it several times during the winter.

  • To make the pot roast:

  • Preheat the oven to 350 degrees F.

  • Pat the roast dry with paper towels. Spread the flour on a large plate. Dredge the roast in

  • the flour, coating it completely. Season it liberally with salt and pepper.

  • Heat the canola oil in a Dutch oven over medium-high heat. Sear the meat on all sides until

  • it is well browned. Remove the browned meat to a plate. Add the onions, garlic and tomato paste to the pot and cook until the onions and garlic begin to turn golden. Add the red wine and cook, scraping up the browned bits from the bottom of the pot, until the wine has reduced to ½ cup, about 10 minutes. Return the meat to the pot.

  • Add the beef stock, thyme and bay leaves and bring to a simmer. Cover and transfer to the

  • oven. Roast for 2½ hours. Add the carrots and potatoes and roast for 2 hours more. Transfer the roast to a cutting board and let it rest for 15 to 20 minutes. While the meat is resting, skim the fat from the gravy. Transfer the gravy to a saucepan and heat. Cut the roast into thin slices, arrange them on a serving platter, and garnish with the parsley. Serve the pot roast accompanied by the gravy.

  • Serving Size

  • Makes 6 to 8 servings.

Directions

Preparation Many Sunday mornings, Mom asked me to sear the meat for pot roast. Mom added the other ingredients and let the pot roast cook for hours. Oh my, how good the house smelled! The meat was fall-apart tender, and the gravy was thick and flavorful. As soon as there’s a nip in the air, I begin to crave this dish and make it several times during the winter. To make the pot roast: Preheat the oven to 350 degrees F. Pat the roast dry with paper towels. Spread the flour on a large plate. Dredge the roast in the flour, coating it completely. Season it liberally with salt and pepper. Heat the canola oil in a Dutch oven over medium-high heat. Sear the meat on all sides until it is well browned. Remove the browned meat to a plate. Add the onions, garlic and tomato paste to the pot and cook until the onions and garlic begin to turn golden. Add the red wine and cook, scraping up the browned bits from the bottom of the pot, until the wine has reduced to 1/2 cup, about 10 minutes. Return the meat to the pot. Add the beef stock, thyme and bay leaves and bring to a simmer. Cover and transfer to the oven. Roast for 2 1/2 hours. Add the carrots and potatoes and roast for 2 hours more. Transfer the roast to a cutting board and let it rest for 15 to 20 minutes. While the meat is resting, skim the fat from the gravy. Transfer the gravy to a saucepan and heat. Cut the roast into thin slices, arrange them on a serving platter, and garnish with the parsley. Serve the pot roast accompanied by the gravy. Serving Size Makes 6 to 8 servings.


Nutrition

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