Recipe courtesy of Food Network Kitchen
Episode: Comfort Food
Pot Roast with Roasted Vegetables
Total:
2 hr 10 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
2 hr 10 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Pot Roast:
Roasted Vegetables:

Directions

Preheat the oven to 350 degrees F.

Heat a large Dutch oven, with a lid, over medium-high heat. Season the meat generously with salt and pepper, and sprinkle lightly with the flour. Add the oil to the pot, lay the meat in the pan and sear on both sides until a deep mahogany brown, about 10 minutes. Transfer the meat to a plate. Pour all but about 2 tablespoons of the oil from the pan.

Add the onion and garlic to the pan, and cook until fragrant and soft, about 5 minutes. Add the tomatoes, breaking them up by hand as you add them to the pot, and cook until a deep brick red, about 2 minutes more. Add the wine, and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot. Add the remaining tomato liquid, beef broth, thyme, and bay leaves, and bring to a boil. Return the roast to the pot, nestle it in the liquid, cover and transfer pot to the oven.

Cook until the roast is just tender, about 1 1/2 hours. Remove the lid and continue to cook, uncovered until tender about 1 hour more.

Meanwhile, toss the onions, carrots, parsnips, and turnips with the olive oil, salt, and pepper. Spread out on a baking sheet in 1 layer. You may have to use 2 baking sheets. Once the roast comes out of the oven, raise the temperature to 450 degrees F. Roast the vegetables, turning about halfway through cooking, until caramelized and tender, about 30 to 45 minutes.

Transfer the roast to a plate and cover loosely with foil. Skim the fat off the surface of the liquid and discard. Bring the sauce to a boil over medium-high heat, and cook until thickened. For a thicken sauce whisk in the cornstarch mixture and bring to a boil. (Test the thickness of the sauce by spooning some onto a plate and checking the consistency). Stir in the parsley, taste and adjust salt and pepper, as needed. Keep the roast warm in the sauce until ready to slice.

Slice the pot roast and lay on a platter, surround with the vegetables. Pour some of the sauce on top and serve the remaining in a sauceboat on the side.

Pairs well with Merlot

IDEAS YOU'LL LOVE

Red Wine Pot Roast

Recipe courtesy of Ree Drummond

Company Pot Roast

Recipe courtesy of Ina Garten

New England Pot Roast

Recipe courtesy of Geoffrey Zakarian

Chicken Pot Pie

Recipe courtesy of Ree Drummond

Mexican Pot Roast Tacos

Recipe courtesy of Tyler Florence

Perfect Pot Roast

Recipe courtesy of Ree Drummond

Slow Cooker Pot Roast

Recipe courtesy of Food Network

Individual Chicken Pot Pie with Puff Pastry

Recipe courtesy of Alton Brown

Roasted Carrots

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking