All-American Pot Roast with Braised Vegetables

Number of servings :

Prep time:

Cooking time: 2 minutes

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

1 boneless beef chuck pot roast (3 to 4 lbs / 1.3 to 1.8 kilos), trimmed
2 slices turkey bacon
1-1/2 tsp (7 mL) salt
1-1/2 tsp (7 mL) freshly ground black pepper
8 large carrots, peeled and cut into 2-inch (5 cm) chunks
2 medium onions, coarsely chopped
4 garlic cloves, crushed
1 can (28 oz / 875 g) whole tomatoes in purée
1 cup (250 mL) chopped fresh basil
2 cups (500 mL) dry red wine or reduced-sodium beef broth
2 lbs (900 g) small red-skinned or Yukon Gold potatoes, scrubbed
2 tsp (10 mL) cornstarch, dissolved in 2 tbsp (30 mL) water

Directions

Preheat oven to 325°F (160°C). Tie roast. Cook bacon in large Dutch oven until crisp. Drain on paper towels, then crumble and refrigerate. Rub roast with 1 tsp (5 mL) salt and 1 tsp (5 mL) pepper. Sear in Dutch oven over medium-high heat until browned on all sides, 8 minutes. Transfer to plate. Sauté carrots, onions, and garlic in pan drippings until onions are browned, about 8 minutes. Stir in tomatoes, 1/2 cup (175 mL) basil, and remaining salt and pepper. Cook 5 minutes, breaking tomatoes up with spoon. Return meat to pot. Add wine and enough water to come 2 inches (5 cm) up side of pot. Bring to a boil. Cover with foil, and then with lid, to create tight seal. Transfer to oven and roast 1 hour, turning meat once. Add potatoes and remaining basil to pot, adding water (if needed) to cover 2 inches up side of pot. Roast until meat and vegetables are tender, 1 hour longer. Reheat bacon. Cut meat into chunks and arrange on platter with vegetables. Strain braising liquid into saucepan and bring to simmer. Whisk dissolved cornstarch into liquid and bring to a boil. Cook until gravy thickens, about 1 minute. Ladle over roast and vegetables and sprinkle with bacon. Serve with steamed broccoli. Health Hint: One serving of pot roast provides all of your daily requirement of vitamin B12. Makes 8 servings.

Nutritional information:

Imported on 2011-01-20 16:41:26 — Original ID:811

• Type of Meal Main Courses

Type of Meal Main Courses