Thursday, August 2, 2012

Roast Veggie Pot Roast


I believe in the concept of the traditional family Sunday dinner.  This week I am making my Roast Veggie Pot Roast.  I always try to get a pot roast that is big enough for pot roast sandwiches for lunch the next day.

3 lb boneless chuck roast
2 potatoes, cut up
1 onion, cut up
2 handfuls baby carrots
2 cups vegetable broth
Sea Salt and pepper, to taste
Emeril Essence, to taste
2 tbsp olive oil

Preheat oven to 350*.

I always have to trim the large chunk of fat off of the bottom of the roast otherwise I hear about it from the darling husband.

Rub roast with sea salt, pepper and Emeril Essence.

In an oven proof dutch oven on medium heat pour little olive oil and brown all sides of the roast.  (cook each side until brown 1 -2 minutes).

After you have browned the roast put the onions under the roast.

Next add potatoes, baby carrots and vegetable broth.  You can use beef broth but I find it has such a strong taste.  While vegetable broth acts in more of a complimentary role and enhances the flavor of the roast.

4.  Cook roast in oven until roast is 170*.  I usually check it after 1 hour and if it is not done continue to cook and check every 30 minutes.

Roast after 1 hour of cooking
When the roast is done remove roast and vegetables from pot and put in serving dishes.

Dinner is ready!!!
6.  In a measuring cup dissolve 1 tsp of cornstarch in 1/4 cup warm water.  Pour cornstarch mix into the dutch oven with the roast drippings and cooked vegetable stock.  Bring the mix to a simmer while wisking the gravy until it reaches desired thickness.  If you need to add more cornstarch add it slowly so that no lumps will form.

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