Beef and vegetable pot roast
Beef and Vegetable Pot Roast is a comforting dish that features tender beef slow-cooked with carrots, celery, and potatoes in a rich broth enhanced by red wine. This hearty meal is perfect for family dinners and utilizes straightforward cooking methods for a delicious outcome.
Cook time 160 min
Prep time 15 min
Ingredients:
2 tbsp olive oil1.50 lb beef
1 onion
2 carrots
1 stalk celery
2 bay leafs
1/2 cup red wine
1/2 cup beef broth
2 tbsp tomato puree
4 potatoes
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.
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.
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.
Beef and vegetable pot roast FAQ:
The ideal cooking time for a pot roast is about 2-3 hours on low heat. This allows the beef to become tender and the flavors to meld. Check periodically to ensure the liquid levels are adequate.
Yes, you can substitute the beef with other meats like pork or lamb, but cooking times may vary. Chicken is also an option, but it typically requires less cooking time.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the pot roast for up to 3 months. Thaw in the refrigerator before reheating.
If your pot roast is tough, it likely needs more cooking time. Return it to the heat, covering it, and let it cook longer until it's fork-tender, checking for doneness periodically.
Yes, you can make this pot roast in a slow cooker. Sear the beef and sauté the vegetables first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or until the beef is tender.
Cooking 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.
Nutrition Facts
6 ServingsCalories 480kcal
Protein 36g
Carbohydrates 30g
Fiber 4.30g
Sugar 4.24g
Fat 27g
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