Pot Roast with Vegetables
Ingredients
- 1 tablespoon vegetable oil
- 1 (3 1/2) pound boneless beef chuck roast
- salt and ground black pepper to taste
- 1 large onion, finely chopped
- 1 clove garlic, chopped, or to taste
- 2 ½ cups beef stock
- 1 (14.5 ounce) can diced tomatoes
- ¼ cup red wine vinegar
- 1 tablespoon brown sugar
- 2 bay leaves
- carrots, cut diagonally into 1-inch-thick slices
- 1 pound small red potatoes, quartered lengthwise
- 1 (6 ounce) jar mushrooms, or more to taste
- 1 ½ tablespoons cornstarch
- 1 ½ tablespoons cold water
- 1 pinch celery salt, or to taste
- 1 pinch dried basil, or to taste
- 1 pinch dried thyme, or to taste
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Instructions
- Preheat the oven to 300 degrees F (150 degrees C).
- Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Add chuck roast; brown completely, 5 to 8 minutes per side. Season with salt and black pepper; transfer to a platter. Reserve oil in pot.
- Add onion and garlic to pot; cook and stir until onion golden, about 15 minutes. Stir in beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves; bring to a boil. Return roast to pot; cover.
- Cook in the preheated oven until roast very tender, 4 to 4 1/2 hours.
- Scatter carrot slices around roast; bring to a boil on stovetop over medium heat. Return roast to oven 30 minutes more. Distribute potatoes around roast; bring to a boil on stovetop over medium heat. Return roast to oven until potatoes tender, about 30 minutes more.
- Transfer roast to a serving platter, cover loosely with aluminum foil; set aside to rest for 10 minutes.
- Stir mushrooms into drippings in pot; bring to a simmer on stovetop over low heat. Whisk cornstarch into cold water in a small bowl; stir into drippings. Season with celery salt, basil, and thyme; simmer gravy until thickened, about 5 minutes. Remove and discard bay leaves. Slice roast; arrange on a platter surrounded by vegetables. Serve with gravy.
Source
Original recipe: View Original
