Fancy Pot Roast

Fancy Pot Roast might be just the main course you are searching for. One portion of this dish contains about 65g of protein, 41g of fat, and a total of 821 calories. This recipe serves 6 and costs $5.56 per serving. It is brought to you by The Hungry House Wife. Head to the store and pick up celery, tomato paste, beef stock, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 15 minutes. 763 people were glad they tried this recipe. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is excellent. Users who liked this recipe also liked Fancy Yankee Pot Roast, Instant Pot Pot Roast (pressure cooker pot roast) + VIDEO, and Yankee Pot Roast – make a perfect pot roast with our , it is easy to do.

Servings: 6

Preparation duration: 15 minutes

 

Ingredients:

1 (28 oz.) bag baby potatoes, sliced in half

2 bay leaves

1 (26 oz.) box beef stock

1½ tablespoon butter

1½ cup cabernet sauvignon (or your favorite red wine), divided

1 tablespoon canola oil

8 large carrots, cut into ½ pieces

4 stalks celery, cut into ½ pieces

4 lbs. boneless chuck roast

Coarse kosher salt

2 tablespoons Dijon mustard

1½ tablespoon flour

3 stalks fresh rosemary

4 cloves garlic, minced

Freshly cracked pepper

1 large red onion, sliced

2 tablespoons concentrated tomato paste

Equipment:

oven

pot

frying pan

measuring cup

slotted spoon

sauce pan

ladle

Cooking instruction summary:

Preheat oven to 325 degrees F.Allow chuck roast to sit out at room temperature for 30 minutes.Season liberally with coarse kosher salt and pepper.Over medium-high heat, add the canola oil to a large pot with lid.Add the roast to the pot and brown meat, about 4 minutes per side.Remove the roast, place on a plate and set aside.Pour about ½ cup of wine into the pot and scrape the bottom of the pan to loosen all the brown bits.Reduce heat to medium.Add onions and garlic and cook for 5 minutes.Add the stock and the remaining wine.Stir in tomato paste, Dijon mustard and bay leaves.Place the roast back into the pot, add rosemary stalks, cover and place in the oven.Cook for 4 hours.After 4 hours, remove from oven and add the carrots, potatoes and celery.Place the lid back on and cook for 1 more hour in the oven.Remove the roast and place on a large platter.With a slotted spoon, remove all the vegetables and place with the roast.Ladle 1½ cups of the beef stock (from the pot where you cooked the roast) into a measuring cup.- In a small saucepan, melt butter over medium heat.- Add flour and cook for 1 minute while stirring.- Slowly add beef stock into pan with the butter and flour.- Stir until all incorporated and lump free.- Bring to a boil while stirring, reduce heat and cook until slightly thickened.Spoon gravy over meat and vegetables before serving.

 

Step by step:


1. Preheat oven to 325 degrees F.Allow chuck roast to sit out at room temperature for 30 minutes.Season liberally with coarse kosher salt and pepper.Over medium-high heat, add the canola oil to a large pot with lid.

2. Add the roast to the pot and brown meat, about 4 minutes per side.

3. Remove the roast, place on a plate and set aside.

4. Pour about ½ cup of wine into the pot and scrape the bottom of the pan to loosen all the brown bits.Reduce heat to medium.

5. Add onions and garlic and cook for 5 minutes.

6. Add the stock and the remaining wine.Stir in tomato paste, Dijon mustard and bay leaves.

7. Place the roast back into the pot, add rosemary stalks, cover and place in the oven.Cook for 4 hours.After 4 hours, remove from oven and add the carrots, potatoes and celery.

8. Place the lid back on and cook for 1 more hour in the oven.

9. Remove the roast and place on a large platter.With a slotted spoon, remove all the vegetables and place with the roast.Ladle 1½ cups of the beef stock (from the pot where you cooked the roast) into a measuring cup.- In a small saucepan, melt butter over medium heat.-

10. Add flour and cook for 1 minute while stirring.- Slowly add beef stock into pan with the butter and flour.- Stir until all incorporated and lump free.- Bring to a boil while stirring, reduce heat and cook until slightly thickened.Spoon gravy over meat and vegetables before serving.


Nutrition Information:

Quickview
827k Calories
65g Protein
40g Total Fat
41g Carbs
49% Health Score
Limit These
Calories
827k
41%

Fat
40g
63%

  Saturated Fat
17g
109%

Carbohydrates
41g
14%

  Sugar
8g
9%

Cholesterol
216mg
72%

Sodium
902mg
39%

Alcohol
6g
35%

Get Enough Of These
Protein
65g
130%

Vitamin A
16389IU
328%

Zinc
23mg
158%

Vitamin B12
8µg
138%

Selenium
67µg
96%

Vitamin B6
1mg
92%

Vitamin B3
16mg
85%

Phosphorus
746mg
75%

Potassium
2268mg
65%

Iron
8mg
47%

Vitamin C
35mg
44%

Vitamin B2
0.69mg
41%

Vitamin B1
0.46mg
31%

Magnesium
119mg
30%

Vitamin K
30µg
29%

Fiber
6g
28%

Vitamin B5
2mg
27%

Manganese
0.53mg
26%

Copper
0.48mg
24%

Folate
69µg
17%

Vitamin E
2mg
14%

Calcium
135mg
14%

Vitamin D
0.35µg
2%

covered percent of daily need
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