Beef Pot Roast With Root Vegetables |
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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 8 |
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This pot roast is the recipe i have been making all my cooking life except the addition of the balsamic vinegar which gives it a wow taste. The secret is to find a cut of meat that is well marbled; chuck, boneless blade, shoulder roast. Talk to your butcher. Personally, I find the roast is juicier if you are not able to slice it, but chunk it to serve. If you own a Creuset or a dutch oven; now is the time to take it out. I don't so I use my cheap roast pan. Stilll comes out fabulous. Ingredients:
6 -8 lbs roastbeef blade roast |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon olive oil |
2 onions, chopped |
2 garlic cloves, finely chopped |
4 cups beef broth |
2 tablespoons balsamic vinegar |
2 onions, cut in chunks |
8 carrots |
8 yukon gold potatoes |
2 tablespoons chopped fresh parsley |
Directions:
1. Pat roast dry; season with salt and pepper.
2. Heat oil in Dutch oven on medium-high heat. Add roast; brown well on all sides, 10 to 15 minutes.
3. Remove roast from pan and place in roasting pan.
4. Discard all but 2 tsp oil from pan.
5. Add first batch of chopped onions and garlic. Cook until tender, about 4 minutes.
6. Add 2 cups broth and vinegar; bring to boil and deglaze pan. Add to roast pan. Cover tightly; cook in preheated 350ºF oven for 3 hours.
7. Arrange remaining onions, carrots, potatoes and remaining beef broth around roast. Cover and continue to cook for 2 hours or until vegetables and beef are tender.
8. Remove beef and vegetables to serving platter; keep warm.
9. Skim any fat from juices; simmer on top of stove, uncovered, until concentrated and flavourful; Stir in parsley.
10. Slice meat or chunk up meat, arrange with vegetables on plates and spoon juices on top.
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