OVEN-ROASTED POT ROAST WITH VEGETABLES
My family loves pot roast. Though I usually use my dutch-oven I find it is too small to cook enough vegetables to feed my large family. So I came up with a way to use my roasting pan to keep it simple.The long cooking time left the roast fork tender, just be sure to cut against the grain of the meat and not with it.
Provided by Maiden77
Categories Roast Beef
Time 4h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 300 degrees. Heat oil in a 12-inch skillet over medium-high heat. Season roast with salt and pepper and add to the skillet. Brown on all sides before transferring it to a large roasting pan.
- Add the onions and mushrooms to the skillet, cook until softened and mushrooms are browned, scrapping up browned bits. Toss in the garlic and cook until fragrant, 15 - 30 seconds.
- Pour the tomato sauce and broth into the skillet, stir well, and allow bring to a boil. Stir in the salt and pepper.
- Add the Rosemary, Thyme, and Bay leaves to the roasting pan with the roast. Arrange the potatoes, carrots, and celery around the meat in the pan.
- Pour the contents of the skillet (liquid, onions, and mushrooms) over the roast and vegetables.
- Cover the roasting pan (use foil if your pan has no lid) and transfer into the oven. Cook until a fork easily slides into the meat, about 3 to 3 ½ hours. Remove sprigs and bay leaves before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mbali Ndlovu
[email protected]This recipe is a great way to use up leftover vegetables. I always have a few extra carrots and potatoes in the fridge, and this recipe is the perfect way to use them up.
Harold Haslin
[email protected]I made this recipe for my picky eaters and they loved it! The pot roast was tender and juicy, and the vegetables were cooked just the way they like them.
Lovely Lynch
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The pot roast is fall-off-the-bone tender and the vegetables are roasted to perfection.
Marvelous Zida
[email protected]I'm not a big fan of pot roast, but this recipe changed my mind. The meat was so tender and flavorful, and the vegetables were perfectly roasted.
Minouche Honore
[email protected]This pot roast is so delicious and comforting. It's the perfect meal for a cold winter night.
Muzammil Jawaid
[email protected]I love that this recipe is so versatile. I can add different vegetables or change the seasoning to suit my taste.
Carlos Balboa
[email protected]This recipe is a lifesaver on busy weeknights. I can throw everything in the oven and dinner is ready in no time.
BHAGi BAHADUR
[email protected]I've been making this recipe for years and it's always a crowd-pleaser. It's perfect for a special occasion or a weeknight meal.
LeAnn Mc
[email protected]This is the best pot roast recipe I've ever tried. The meat is so tender and juicy, and the vegetables are cooked to perfection.
Mohamed Said
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved the pot roast and the vegetables.
Aleaya Gore
[email protected]This was my first time making pot roast and it turned out great! The instructions were easy to follow and the dish was ready in no time.
Angela D McCain
[email protected]I've made this recipe several times and it's always a hit. My family loves the rich, savory flavor of the pot roast and the tender, roasted vegetables.
Nasai Mupangani
[email protected]This pot roast recipe is a keeper! The meat was so tender and flavorful, and the vegetables were perfectly roasted. I will definitely be making this again.