Braised Pot Roast with Vegetables
Fall Sundays bring back memories of pot roast with potatoes, onions, and carrots. This braised pot roast recipe uses lots of carrots and no potatoes, focusing on affordability and reducing fat content. It's a great, budget-friendly Sunday dinner option.
Fall Sundays bring back memories of pot roast with potatoes, onions, and carrots. This braised pot roast recipe uses lots of carrots and no potatoes, focusing on affordability and reducing fat content. It's a great, budget-friendly Sunday dinner option.
- 2 cloves garlic chopped
- kosher salt and freshly ground black pepper
- 1 cup water
- 3.5 lb piece beef chuck roast trimmed of excess fat
- 2 teaspoons olive oil
- 2 cups canned crushed tomatoes
- 2 spanish onions halved
- 8 carrots sliced thick and on the diagonal
- 8 stalks celery sliced
- 1 cup button mushrooms stems removed
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- Carbohydrate 14.3943774846546 g
- Cholesterol 140.8995 mg
- Fat 39.2483376140828 g
- Fiber 4.0857663588256 g
- Protein 36.4753500404916 g
- Saturated Fat 15.6407317355649 g
- Serving Size 1 1 Serving (419g)
- Sodium 7358.26377380894 mg
- Sugar 10.308611125829 g
- Trans Fat 4.81615806726933 g
- Calories 559 calories
Step-by-step
- Season all sides of the beef with a fair amount of salt and pepper.
- In a large Dutch oven or other heavy pot that has a tight cover; heat 2 teapoons of the oil over moderately high heat.
- Brown the meat on all sides, taking the time to get a nice crust on the outside.
- Pour in the tomatoes and the water.
- Scatter the vegetables and herbs around the pot roast, season with salt and pepper.
- Cover the pot and reduce the heat to low.
- Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
- Slice the pot roast and arrange on platter surrounded by the vegetables.
- Serve with the pot juices.
Deep caramelization meets gentle connective tissue breakdown when a dense cut like beef chuck simmers with crushed tomatoes and aromatics. Maillard reactions during the initial high-heat sear build savory depth, while long, slow cooking breaks down tough collagen into gelatin.
- Sear the beef at moderately high heat for roughly three to four minutes per side until a dark mahogany crust forms.
- Baste the roast every 30 minutes with pan juices to keep the exposed surface hydrated and promote even heat transfer.
- Braise on low heat for approximately 3 hours until an internal fork test meets zero resistance.
- Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months; connective tissue gelatin helps retain moisture during reheating.
Thick-cut carrots and celery maintain structural integrity during the lengthy simmer while releasing natural sugars into the braising liquid. Acid from the tomatoes balances the rich intramuscular fat without requiring additional dairy or heavy thickeners.
