Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Beef Pot Roast With Root Vegetables Recipe
    Lost? Site Map

    Beef Pot Roast With Root Vegetables

    Beef Pot Roast With Root Vegetables. Photo by Sage

    1/1 Photo of Beef Pot Roast With Root Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 30 mins

    30 mins

    5 hrs

    Sage's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pat roast dry; season with salt and pepper.
    2. 2
      Heat oil in Dutch oven on medium-high heat. Add roast; brown well on all sides, 10 to 15 minutes.
    3. 3
      Remove roast from pan and place in roasting pan.
    4. 4
      Discard all but 2 tsp oil from pan.
    5. 5
      Add first batch of chopped onions and garlic. Cook until tender, about 4 minutes.
    6. 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. 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. 8
      Remove beef and vegetables to serving platter; keep warm.
    9. 9
      Skim any fat from juices; simmer on top of stove, uncovered, until concentrated and flavourful; Stir in parsley.
    10. 10
      Slice meat or chunk up meat, arrange with vegetables on plates and spoon juices on top.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Beef Pot Roast With Root Vegetables

    Serving Size: 1 (380 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 193.8
     
    Calories from Fat 20
    10%
    Total Fat 2.3 g
    3%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 643.1 mg
    26%
    Total Carbohydrate 39.4 g
    13%
    Dietary Fiber 5.1 g
    20%
    Sugars 7.0 g
    28%
    Protein 5.1 g
    10%

    The following items or measurements are not included:

    blade roast

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites