POT ROAST WITH WINTER ROOT VEGETABLES
Provided by Bruce Aidells
Categories Beef Garlic Braise High Fiber Dinner Bacon Root Vegetable Red Wine Winter Shallot Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. Mix first 6 ingredients in small bowl. Rub spice blend all over beef.
- Cook bacon in heavy large ovenproof pot over medium heat until browned and lightly crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot. Increase heat to medium-high. Add beef and cook until browned on all sides, about 12 minutes total. Transfer beef to plate. Add red wine to pot; bring to boil, scraping up browned bits. Boil until reduced to 1/2 cup, about 5 minutes. Add broth and bacon. Place beef atop bacon. Scatter onions, shallots, garlic, and bay leaves around beef.
- Cover pot, transfer to oven, and roast 1 hour. Turn beef over; stir onions. Cover and roast 1 hour longer, adding water by 1/4 cupfuls if dry. Transfer beef to plate. Add carrots, parsnips, and celery to pot; stir to coat. Place beef atop vegetables, cover, and roast until beef and vegetables are tender, about 45 minutes longer. Transfer beef to platter. Spoon off fat from surface of sauce. Season sauce to taste with salt and pepper. Pour sauce over beef and serve.
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Sharoon Akhtar
[email protected]I'm not sure why this recipe has such a high rating. I found it to be bland and unflavorful.
Asaoluoba Victor
[email protected]This recipe is a great way to get your kids to eat vegetables. My kids loved the sweet potatoes and carrots.
Beverly Cardwell
[email protected]I'm not a fan of root vegetables, but I actually liked them in this recipe. They added a nice sweetness to the dish.
New Oppo
[email protected]This recipe is a great way to use up leftover beef. I made a pot roast on Sunday and used the leftovers to make this dish on Monday.
Makeing Millions GTA
[email protected]I'm not sure what I did wrong, but my pot roast turned out tough. The vegetables were good, though.
Sahro adan Maxamed
[email protected]This recipe is a bit time-consuming, but it's worth it. The meat was fall-apart tender and the vegetables were delicious.
Proshanto Roy
[email protected]I'm always looking for new pot roast recipes and this one is definitely a keeper. The meat was so tender and the vegetables were perfectly cooked.
Joseph Harberts
[email protected]This recipe is a great way to use up leftover vegetables. I added some carrots and celery that I had on hand.
Nurun Nahar
[email protected]I made this recipe in my slow cooker and it turned out perfectly. The meat was so tender and juicy.
Emma Lloyd
[email protected]This recipe is easy to follow and the results are amazing. I highly recommend it.
Paari Kiti
[email protected]I'm not a big fan of pot roast, but this recipe changed my mind. The meat was so tender and the vegetables were delicious.
Areola Mabel Titilayo
[email protected]This is my go-to pot roast recipe. It's always a crowd-pleaser.
Md Sameul
[email protected]I made this recipe for a dinner party and everyone raved about it. The beef was so tender and flavorful.
Muhammad zeeshan Siyal
[email protected]This recipe is a great way to use up winter root vegetables. I especially liked the parsnips.
Jayawardana Shilwa
[email protected]I've made this pot roast recipe several times and it's always a hit. The root vegetables add a nice sweetness to the dish.
spieler440
[email protected]This pot roast recipe is a winner! The meat was fall-apart tender and the vegetables were perfectly cooked.