Friday, January 11, 2013

Simple Braised Beef Pot Roast

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I've been making my beef roasts in the crock pot for a long time and wanted to change things up a bit.  This is a very simple recipe and the results were really good.  As a matter of fact, I think this will be my new go-to recipe for roast when I've got a little extra time.

By the way, don't add any extra broth or water in your baking dish.  The vegetables exude enough.  If you are opting out of the veggies, I would add about 1 cup of beef broth, but you would be missing out on some really flavorful veggies.

Simple Braised Beef Pot Roast

  • Beef roast
  • Salt
  • Olive oil
  •  2 T butter
  • 2 carrots, peeled and cut on the bias in 1” chunks
  • 1 onion, sliced
  • 2 large potatoes, peeled and cut into large chunks
  • 2 med. sweet potatoes, peeled and cut into large chunks
  • 1 t thyme
  •  ¼ C red wine
  • Options: 1 celery stalk, chopped or any other root vegetables you'd like to use

  1.  Pat roast dry using a towel.  Salt roast.
  2. Heat 1-2 T olive oil in large skillet over medium flame.  When oil is hot, add roast, searing all sides.  Remove roast and place into large baking dish.
  3. Melt 1 T butter in skillet.  Add onion and carrots.  Sauté 3-5 minutes.  Spoon into baking dish containing roast. 
  4. Melt 1 T butter in skillet.  Add sweet and baking potato chunks.  Sprinkle with thyme and salt.  Sauté 3-5 minutes.  Add to roast.
  5. Add wine to skillet and deglaze any remaining roast bits.  Pour over roast.
  6. Cover and place in 275 degree oven until roast is fork-tender, about 3-5 hours depending on roast size.
  7. When roast is done, remove to cutting board.  Allow to sit for 10-15 minutes before cutting.

 Serve with green salad; and top roast and vegetables with pan drippings, sour cream and/or horseradish sauce.

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