It is always a treat to have some extra time to prepare a meal and leaving the hustle and bustle of the day behind and enjoying some fun time in the kitchen. Having a recipe that required to be cooked in the oven… well that is the ultimate dream for me.
Besides having more free time, I love the wonderful aroma that will welcome you and will linger in your house making you hungry for the meal to come.
I do love this recipe and I love how my family cannot wait to sit at the dining table. Not to mentions simple, delicious and great leftover tasting even better the day after.
TIP: You can add peas if you wish when you add the carrots. When selecting the red potatoes make sure that they are all the same size so they all will all cook the same. Insert a knife in the middle of the potatoes to make sure that they are cooked through and done.
Pot Roast with Vegetables
POT ROAST WITH VEGETABLES
1 tablespoon vegetables oil
1 4 pounds boneless chuck roast, rolled and tied
2 onions, chopped fine
4 garlic cloves, chopped fine
1 cup canned crushed tomatoes
¼ cup red-wine vinegar
1 tablespoon firmly packed brown sugar
1 bay leaf
1 pound carrots cut diagonally into 1 inch thick slices
1 ½ pounds small red potatoes, peeled
1 ½ tablespoons cornstarch dissolved in 1 ½ tablespoons cold water
Minced fresh parsley leaves
Preheat the oven to 350°.
In a large heavy flameproof casserole heat the oil over moderately high heat until it is hot but not smoking and in it brown the beef, patted dry and seasoned with salt and pepper on all sides. Transfer the beef to a plate, add the onions and the garlic to the casserole, and cook the mixture over moderate heat, stirring, until the onions are soft and golden.
Stir in the tomatoes, the vinegar, the sugar, the bay leaf, and 2 ½ cups water, bring the mixture to a boil, and add the beef. Braise the beef, covered, in the oven for 1 hour, add the carrots, and braise the mixture covered for 30 minutes. Add the potatoes and braise the mixture, covered, for 30 minutes, or until the beef and the vegetables are tender.
Transfer the beef with slotted spoons to a cutting board and let it stand, covered with aluminum foil, for 10 minutes. Skim the fat from the top of the cooking mixture to a boil. Stir the cornstarch mixture and add enough of it to the boiling cooking mixture, stirring to thicken the gravy to the desired consistency.
Simmer the gravy mixture, stirring occasionally for 2 minutes, season it with salt and pepper, and discard the bay leaf.
Slice the beef, arrange it on a heated platter, and transfer the vegetables with a slotted spoon to the platter. Spoon some of the gravy over the beef and serve the remaining gravy on the side. Garnish with the parsley.