Tuesday, February 22, 2011

Tasty Tuesdays...Pot Roast with Roasted Vegetables

Welcome to Tasty Tuesdays!
Remember last week when I said I ate beef once a month at the most?  Well, here I am back with a pot roast recipe!  I can't take credit for cooking this though.  My sister was home this weekend and my Mom made this for us for dinner on Sunday.  Thanks Mom!  My Mom has made this several times and we always enjoy it.
The recipe comes from Food Network and can be found here
For Pot Roast:
- 1 (4-pound) beef chuck roast
- Kosher salt and freshly ground black pepper
- 3 tablespoons vegetable oil
- 1 large onion, sliced
- 2 carrots, peeled, thinly sliced
- 2 ribs celery, thinly sliced
- 5 cloves garlic, smashed
-2 tablespoons all-purpose flour
- 1/2 cup red wine
- 1 (15-ounce) can chopped tomatoes, in juice
- 2 cups beef broth, homemade, or low-sodium, low-fat
- 3 sprigs fresh thyme, or 1 teaspoon dried
- 2 bay leaves
- 1/3 cup coarsely chopped fresh flat-leaf parsley, optional
- 1 tablespoon red wine vinegar
For Roasted Vegetables:
- 5 carrots, peeled, cut into thirds
- 3 medium turnips, peeled and cut into 6 wedges
- 2 medium red onions, peeled, cut into 6 wedges
- 2 medium parsnips, peeled, cut into thirds
- About 5 tablespoons olive oil
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoons kosher salt
- Freshly ground black pepper
1.  Preheat the oven to 350 degrees F.
2.  Heat a large Dutch oven, with a lid, over medium-high heat. Season the meat generously with salt and pepper. Add the oil to the pot, lay the meat in the pan and sear on both sides until brown, about 10 minutes. Transfer the meat to a plate. Pour all but about 2 tablespoons of the oil from the pan.
3.  Add the onion, carrots, celery, and garlic to the pan, and cook until vegetables are tender, about 8 minutes. Add the flour and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot Add wine and tomatoes and cook until liquid has thickened, about 5 minutes more. Add broth, thyme, and bay leaves, bring to a boil. Return the roast to the pot, nestle it in the liquid, cover, place in the oven and 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.
4.  Meanwhile, put the carrots, turnips, onions, and parsnips on a baking sheet and toss with the olive oil, thyme, salt, and pepper. Roast on a shelf under the pot roast for the last hour, stirring occasionally, until tender throughout.
5.  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. Stir in the parsley and vinegar, salt and pepper, to taste. Keep the roast warm in the sauce until ready to slice.
6.  Slice the pot roast across the grain 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.
Serves 4-6
What did you make this week?
{ Please make sure and add a link in you post back to this post of the Tasty Tuesdays button which can be found on my sidebar.  Thanks! }



Belinda @zomppa said...

Delicious!! What a treat, especially if you don't eat it often.

Sense of Home said...

Thanks for hosting, I'm sharing a stuffed poblano recipe. Your mom's pot roast looks amazing.


Chas said...

Yum! The one thing I love about Winter is having soups, stews, or a great pot roast for dinner! Love it!

Katie @ This Chick Cooks said...

Your pot roast looks so good! All your photos always look amazing! Do you have any special tips on food photography? Thanks for hosting.

Ps- Each Wednesday I feature recipes from all around blogland. I'd love for you to stop by if you get a chance.

Emily {Frilly Details} said...

Mmm, that looks like a great meal for a cold winter day. I could eat a whole pan of those veggies. Yum!!

lisaroyhandbags said...

this looks so good! I made your beef, cheddar and potato pie last night and it was delish! :)

Dina @ 4 Lettre Words said...

OMGoodness...that looks so good, Alissa! My kind of comfort food, for sure.

Elizabeth said...

Beautiful photos! Thanks for hosting!

Jane said...

Wow! That Pot Roast sure looks good! I could make a Pot Roast once a week and never get sick of it! :)

Thanks for hosting!

Sherry @ Lamp Unto My Feet said...

Ooh, pot roast is definitely a comfort food! Love having leftovers, toO!

Joanna said...

Thanks for hosting! I love a good pot roast, but haven't made one in ages!

Debbi Does Dinner Healthy said...

Looks delicious! Thanks!

Brandi said...

Your mom's pot roast looks delicious! I never thought about roasting the vegetables. Such a good idea!

Andrea (Andreas Kitchen) said...

Happy Tuesday Alissa! Your pot roast recipe looks perfect- I love pot roast!
I am sharing my recipe for Lemon Mousse. It tastes incredible- like a combination of the filling and the meringue in a Lemon Meringue Pie.
Thanks for hosting!

Carol@easytobeglutenfree said...

Yum! Pot roast is one of my very favorite meals. I usually make it in the crock-pot but I think I am going to have to try it this way next time. Those roasted veggies sound fantastic!

Lisa said...

That pot roast looks divine!! You're making me hungry! :)

Lindsey @ Inspiring Creations said...

I love pot roast, that looks delicious! Thanks for hosting! :)

Ott, A. said...

Just wanted to remind you that the "Iron Chef Challenge" is going on this week and the themed ingredient is Lamb chops. HOpe you can stop by and check out some of the great recipes or better yet, link one of your own up. Everyone who participates wins a free apron.

a moderate life said...

Oh Ali! I am so gonna come over to your house for dinner! This recipe for pot roast and veggies is soooo what I need right now! We had no heat from last night and finally got things going at 5pm. It is freezing! I am linking up an easy whole wheat hamburger bun recipe that uses the kitchenaid mixer to do most of the work. All the best! Alex

Anita @ GoingALittleCoastal said...

Oh my, that looks sooooo good! Way to go Mom!

Debbie said...

Nothing better than a good pot roast!

Gwen @ Gwenny Penny said...

In the fall and winter my husband cooks on Sundays. He usually uses the crockpot, and it's always pot roast, pork loin, chili, or ribs. I'm going to show him this recipe. Thanks!

Flipfloppingmamma said...

I gave you a Stylish Blogger Award today. Thanks for inspiring me daily! :)

Rene said...

This is one of my favorite winter dinners, but your sauce makes it look even better. I will definitely be trying this one.


Sue said...

Roasted vegetables are the BEST!

barbara@hodge:podge said...

this is one of my favourite meals. So yummy on a chilly Sunday! YUM:)

Sweet and Savory said...

I am so sorry. I missed it. Friday and Saturdays are almost impossible days for me to link up but I will try to do better, next week.


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