Beef and vegetable pot roast
Delight in a hearty Beef and Vegetable Pot Roast with this comforting recipe. Succulent beef combined with onions, carrots, celery, and potatoes cooked to perfection in a savory blend of red wine, beef broth, and tomato puree. Ideal for a cozy family dinner.
- 08 Apr 2024
- Cook time 160 min
- Prep time 15 min
- 6 Servings
- 10 Ingredients
Beef and vegetable pot roast is a classic comfort dish that combines tender beef with a medley of vegetables to create a hearty and flavorful meal. Perfect for a family dinner or a cozy night in, this recipe utilizes simple ingredients that come together easily for a delicious result.
Ingredients:
Instructions:
- Peel and chop the onion.
- Peel and cut the carrots into 2-inch pieces.
- Wash and slice the celery stalk.
- Peel and cut the potatoes into quarters.
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
- Once the oil is hot, add the beef to the pot. Sear the beef on all sides until it is browned, about 2-3 minutes per side.
- Remove the beef from the pot and set it aside on a plate.
- In the same pot, add the chopped onion, carrots, and celery.
- Sauté the vegetables for about 5-7 minutes, until they begin to soften and the onion becomes translucent.
- Add the 1/2 cup of red wine to the pot, using a wooden spoon to scrape any browned bits from the bottom of the pot into the liquid.
- Pour in the 1/2 cup of beef broth.
- Stir in the 2 tablespoons of tomato puree until well combined.
- Return the seared beef to the pot, nestling it among the sautéed vegetables.
- Add the 2 bay leaves.
- Bring the mixture to a simmer, then reduce the heat to low.
- Cover the pot with a lid and let it cook gently for about 2-3 hours, or until the beef is tender. Stir occasionally and check the liquid levels, adding more broth or water if necessary to keep the meat and vegetables partially submerged.
- About 1 hour before the pot roast is done, add the quartered potatoes to the pot.
- Stir to ensure the potatoes are submerged in the cooking liquid.
- Continue to cook, covered, until the potatoes are tender and the beef is easily shredded with a fork.
- Remove the bay leaves from the pot.
- Taste and adjust seasoning with salt and pepper if needed.
- Slice or shred the beef and serve it with the vegetables and cooking sauce.
- Your delicious Beef and Vegetable Pot Roast is ready to be enjoyed! Serve it hot, ideally with a crusty bread to soak up the savory juices.
Tips:
- For extra flavor, marinate the beef in red wine and herbs for a few hours before cooking.
- Sear the beef in the olive oil before adding it to the pot to lock in moisture and enhance the flavor.
- If you prefer a thicker sauce, you can mix a small amount of cornstarch with cold water and stir it into the broth towards the end of the cooking process.
- Feel free to customize the vegetables based on your preference or what you have on hand; parsnips, mushrooms, or peas can be great additions.
- Cook the pot roast on low heat for several hours to ensure the meat becomes tender and the flavors meld together beautifully.
Your beef and vegetable pot roast is now ready. The beef should be fork-tender, and the vegetables perfectly cooked, making it a wholesome and satisfying meal. Serve this pot roast with a side of crusty bread or a fresh salad for a complete dinner experience.
| Nutrition Facts | |
|---|---|
| Serving Size | 360 grams |
| Energy | |
| Calories 480kcal | 19% |
| Protein | |
| Protein 36g | 25% |
| Carbohydrates | |
| Carbohydrates 30g | 8% |
| Fiber 4.30g | 11% |
| Sugar 4.24g | 4% |
| Fat | |
| Fat 27g | 30% |
| Saturated 9g | 30% |
| Cholesterol 130mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 150mg | 28% |
| Vitamin B1 0.21mg | 18% |
| Vitamin B2 0.27mg | 21% |
| Vitamin B3 7mg | 43% |
| Vitamin B6 0.83mg | 49% |
| Vitamin B9 50ug | 12% |
| Vitamin B12 2.27ug | 95% |
| Vitamin C 30mg | 34% |
| Vitamin E 0.90mg | 6% |
| Vitamin K 14ug | 12% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.29mg | 0% |
| Iron, Fe 4.26mg | 39% |
| Magnesium, Mg 66mg | 15% |
| Phosphorus, P 310mg | 25% |
| Potassium, K 1070mg | 31% |
| Selenium, Se 33ug | 61% |
| Sodium, Na 180mg | 12% |
| Zinc, Zn 9mg | 78% |
| Water | |
| Water 270g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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