Perfect Pot Roast & Vegetables
Perfect Pot Roast & Vegetables

Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, perfect pot roast & vegetables. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Perfect Pot Roast & Vegetables is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Perfect Pot Roast & Vegetables is something which I’ve loved my entire life.

Low Prices on Cooking Pot With Lid. Generously salt and pepper the chuck roast. Heat the olive oil in large pot or Dutch oven over medium-high heat.

To get started with this recipe, we have to prepare a few ingredients. You can cook perfect pot roast & vegetables using 12 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Perfect Pot Roast & Vegetables:
  1. Make ready 1 2-3 lb beef rump roast
  2. Prepare 3 tbs cooking oil suitable for high heat (I use light olive oil)
  3. Make ready 1 medium yellow onion - peeled and diced to 1/4" pieces
  4. Take 4 cloves garlic - crushed
  5. Prepare 3 tbsp all-purpose flour
  6. Make ready 3 cups low sodium beef broth
  7. Prepare 1/2 cup marsala wine (optional)
  8. Get 4 medium potatoes - peeled, cut in thirds across
  9. Get 3-4 medium carrots - peeled, cut in thirds across
  10. Take 3 medium turnips - quartered
  11. Prepare 2 large parsnips - peeled cut in half across, fat ends quartered
  12. Make ready To taste salt and pepper

Cook's tip: soak up all the lovely roast juices with creamy mashed potato on the side. Heat the oil in a large flameproof casserole. Remove the meat to a plate. How to Cook a Pot Roast SEAR Add oil to the pan and sear chuck roast in oil (bacon grease is better if you have it!) until browned on all sides.

Instructions to make Perfect Pot Roast & Vegetables:
  1. Let roast sit out at room temp while you prep all your veggies. Set veggies aside, but do not mix. Place only the potatoes in a bowl of cold water to prevent discoloration.
  2. Generously sprinkle roast with salt and pepper on all sides (this is a large piece of meat, more flavor/seasoning on the outside=better flavor inside).
  3. Heat a large dutch oven (or other heavy bottomed, oven safe pot) over medium high heat - you seriously want this thing scorching for the best sear. Add oil. As soon as it shimmers use good tongs to place roast in pot, fat side down.
  4. Sear roast on all sides, do not turn to new side until currently cooking side easily releases from the pot (you'll see what I mean). When roast is nicely browned on all sides pull out of pot and place on a plate off to the side. Preheat oven to 450°F at this time.
  5. Reduce stove top heat to medium. Add onion and crushed garlic to the pot. Sautée 2 minutes, stirring constantly. Add flour and cook 2 minutes more, wisking constantly.
  6. Wisk in broth and marsala. Bring to a simmer wisking frequently, until sauce just begins to thicken. Do not season at this time. Return roast to pot. Turn to coat in sauce, finishing fat side up.
  7. Arrange veggies around roast layered: turnips first, then parsnips, carrots, and potatoes last. The potatoes do not need to be fully submerged, and your roast will not be fully submerged. This is what you want. Place lid on pot. Place pot in oven. Reduce oven heat to 250°F immediately. Cook roast covered 2.5 - 3 hrs.
  8. Remove from oven. Using tongs, transfer roast to a cutting board. Tent with foil to rest at least 10 minutes, DO NOT cut immediately. Use a slotted spoon to remove veggies from pot to a platter, tent with foil to keep warm.
  9. Place pot over medium high heat on stove top. Bring sauce to a rapid boil. Boil until reduced by half, stirring often. Taste (careul it's hot lol) and add salt and pepper as desired. Turn off heat.
  10. To serve, thinly slice roast against the grain. Plate with veggies and drizzle with sauce. Enjoy!
  11. See notes below ⤵
  12. Note 1: If you do not want to use marsala add an additional 1/2 cup of beef broth to substitute.
  13. Note 2: For a smooth sauce pour through a fine mesh strainer to remove the broken down bits of onion and garlic. We personally like the extra pieces in ours.

ADD BROTH Place the onions around the roast and add wine, broth, rosemary, and thyme. Bring to a simmer and then bake two hours in the oven. Generously salt and pepper the chuck roast. Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides.

So that’s going to wrap it up with this exceptional food perfect pot roast & vegetables recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!