Food Network UK

Pot Roast

0

Ingredients

  • 2 tablespoons olive oil
  • 4 lbs bottom round beef roast
  • 4 lbs chuck
  • 1 large yellow onions
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup chianti wine
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup dry red wine
  • 16 ounces Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped tomato
  • 2 teaspoons dried basil
  • 1 teaspoon salt
  • 0.13 teaspoon black pepper
  • 4 small potato
  • 4 medium carrot
  • 4 stalks celery
  • 4 medium courgette

Use imperial measurements

Method

How to make Pot Roast

  • Preheat the oven to 375 degrees.
  • Heat the oil in a 6 quart oven ready casserole or dutch oven over medium heat for 1 minute. Using paper towels, blot the roast dry, then add it to the casserole/dutch oven. Brown on all sides. This takes about 10 minutes. Remove the roast and set asid
  • Skim all but 2 tbsp of the drippings from the pot, then add the onion and saute until soft, about 5 minutes. Stir in the wine, scraping up any browned bits from the bottom of the pot.
  • Return the roast to the pot, and add the tomatoes, basil, salt, and pepper. Bring to a simmer, cover, and transfer the dutch oven to the oven. Bake for 2 1/2 hours, turning the roast every 30 minutes.
  • Add the potatoes, carrots, and celery, cover and bake for 15 minutes. Add the zucchini, cover, and bake until the meat and vegetables are tender, about 15 minutes more.
  • Transfer the meat and vegetables to a serving platter. Skim any fat from the drippings, then serve over the pot roast.

(Courtesy of Food.com)