Pot Roast

Name: Pot Roast
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 4 pounds (2 kg) chuck roast or blade roast, boneless and trimmed of excess fat; 2 yellow onions chopped; 8 cloves garlic smashed with the back of a spoon (or 2 tablespoons minced garlic); 1 pound (500 grams) baby potatoes, white or Yukon gold, (you may need to halve them if they are too large); 4 large carrots, cut into 2-inch pieces; 2 stalks celery, cut into 1-inch pieces; 1/4 cup balsamic vinegar; 2 tablespoons Dijon mustard; 1 tablespoon brown sugar; 2 teaspoons dried thyme; 2 teaspoons crushed bouillon; 1 teaspoon salt, or to taste; 1/2 teaspoon freshly ground black pepper, or to taste; 1 cup reduced-sodium beef broth; 2 tablespoons plain flour (optional -- for a thick gravy); 2 tablespoons fresh chopped parsley, to serve

5 steps

Prep:15minCook:4h

Updated at: Thu, 17 Aug 2023 02:28:00 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories485 kcal (24%)

Total Fat30.9 g (44%)

Carbs16.9 g (7%)

Sugars4.6 g (5%)

Protein32.6 g (65%)

Sodium453 mg (23%)

Fiber2 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

1 tablespoonolive oil

4 poundschuck roast

or blade roast, boneless and trimmed of excess fat

2yellow onions

chopped

8 clovesgarlic

smashed with the back of a spoon

1 poundbaby potatoes

white or Yukon gold, you may need to halve them if they are too large

4carrots

large, cut into 2-inch pieces

2stalks celery

cut into 1-inch pieces

¼ cupbalsamic vinegar

2 tablespoonsdijon mustard

1 tablespoonbrown sugar

2 teaspoonsdried thyme

2 teaspoonsbouillon

crushed

1 teaspoonsalt

or to taste

½ teaspoonfreshly ground black pepper

or to taste

1 cupreduced-sodium beef broth

2 tablespoonsplain flour

optional -- for a thick gravy

2 tablespoonsparsley

fresh chopped, to serve

Instructions

Step 1

Preheat oven to 350°F (175°C). Heat oil in a dutch oven or heavy based oven-proof pot over medium-high heat. Season roast all over with a good amount of salt and pepper. Sear until brown on all sides (about 4-5 minutes each side).

Step 2

Transfer roast to a plate. Sauté onions until transparent, then add garlic and cook for 30 seconds until fragrant. Add the stock and balsamic vinegar to deglaze your pan, scraping up any browned bits. Whisk in the flour and let cook for about 4 minutes (don't worry about any lumps, they will cook out).

Step 3

Transfer roast back into the pot. Add the potatoes, carrots, celery, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste.

Step 4

Bring to a simmer, cover with lid (or foil) and transfer to the oven. Roast for 3-4 hours until the meat is tender and falling apart. (Check roast after 1 1/2 hours. If the liquid has mostly been absorbed, stir in 1 cup of extra broth and continue cooking.)

Step 5

Transfer the roast, carrots, and potatoes to a warm plate. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.