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    You are in: Home / Recipes / Braised Beef Pot Roast Recipe
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    Braised Beef Pot Roast

    Braised Beef Pot Roast. Photo by I'mPat

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 50 mins

    15 mins

    2 hrs 35 mins

    CJAY's Note:

    From my collection of handwritten recipes.

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    Serves: 6


    pot roast

    Units: US | Metric


    1. 1
      Trim the fat from the beef. Cut a piece of kitchen string about 4 times the length of the roast and tie it around the roast at regular intervals along it's length. In a large dutch oven, heat oil over moderately high heat. Brown beef all over, turning it with a long-handled fork, about 10 minutes. Transfer to a plate. Add vegetables to the pan and saute, stirring frequently, about 7 minutes or until browned and slightly softened. Transfer the vegetables to a plate. Return roast to pot with wine, stock, herbs, and salt and pepper. Stir to blend. Cover and simmer gently, turning beef every 30 minutes, about 2 hours. Return the vegetables to the pot, cover, and continue to cook about 15 minutes or until the beef is very tender when pierced with a table fork. Discard bay leaf. Transfer the beef to a chopping board and remove the strings. Slice the meat and serve with the vegetables and pot juices.

    Ratings & Reviews:

    • on December 10, 2009


      I tagged this in New Kids on the Block fully intending to make as per recipe but I made the mistake (though maybe not) of showing the DH and changes took place. First of all he hates vegies roasted in the pot with the meat (thought I could get away with it here as they were just a shorter time - not the whole cooking time). Anyway what was done was I put a little oil on top of a pocket roast and encrusted it with freshly ground mixed peppercorns (so dispensed with string), it's weight was close to 2K and for well done thought 2 to 2 1/2 hours well it was cooked to perfection in just under 2 hours). I sealed the meat (pepper side first) and proceded but after cooking the vegies (2 carrots, 1 onion quartered and some celery sticks (left overs for use in a dip), I returned the meat and put the rest of the ingredients in and cooked to well done (just under 2 hours) and kept warm under some alfoil. Removed the vegies with a slotted spoon, to make gravy, and reduced the liquid by half by boiling and then add some (about a tablespoon) corn flour/cornstarch dissolved in water to thicken - added a little at time until we got the desired thickness. The vegies will be mashed and used for bubble and squeak. Thank you CJAY, as mentioned made for New Kids On The Block.

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    Nutritional Facts for Braised Beef Pot Roast

    Serving Size: 1 (410 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 501.4
    Calories from Fat 290
    Total Fat 32.2 g
    Saturated Fat 12.4 g
    Cholesterol 104.3 mg
    Sodium 365.4 mg
    Total Carbohydrate 14.7 g
    Dietary Fiber 3.4 g
    Sugars 6.5 g
    Protein 29.9 g

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