Pot Roast with Vegetables

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 300 degrees F (150 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Add chuck roast; brown completely, 5 to 8 minutes per side. Season with salt and black pepper; transfer to a platter. Reserve oil in pot.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Add onion and garlic to pot; cook and stir until onion golden, about 15 minutes. Stir in beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves; bring to a boil. Return roast to pot; cover.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Cook in the preheated oven until roast very tender, 4 to 4 1/2 hours.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Scatter carrot slices around roast; bring to a boil on stovetop over medium heat. Return roast to oven 30 minutes more. Distribute potatoes around roast; bring to a boil on stovetop over medium heat. Return roast to oven until potatoes tender, about 30 minutes more.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Transfer roast to a serving platter, cover loosely with aluminum foil; set aside to rest for 10 minutes.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Stir mushrooms into drippings in pot; bring to a simmer on stovetop over low heat. Whisk cornstarch into cold water in a small bowl; stir into drippings. Season with celery salt, basil, and thyme; simmer gravy until thickened, about 5 minutes. Remove and discard bay leaves. Slice roast; arrange on a platter surrounded by vegetables. Serve with gravy.'}

📊 Nutrition Facts

Per serving (6 servings total)