This Ain’t My Grandma’s Pot Roast


by: The Saucy Gourmet

Gourmet pot roast with root vegetable.


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serves: 4-6

1 medium onion

3 cloves garlic

3/4 pound carrots

1/2 pound parsnips

1/2 pound turnips

6 ounces mushrooms

piece 3" fresh gingerroot

28 ounce to 32 can, whole tomatoes

3 pound boneless beef chuck roast

2 tablespoons olive oil

3/4 cup Tawny Port

3/4 cup dry red wine

2 cups beef or chicken broth

2 tablespoons Worcestershire sauce

1 tablespoon packed brown sugar

3 leaves bay

1 teaspoon dried thyme, crumbled

1 teaspoon dried oregano, crumbled

3 tablespoons cornstarch

3 tablespoons water

Nutrition Facts
This Ain’t My Grandma’s Pot Roast

Servings Per Recipe: 4

Amount per Serving

Calories: 798

  • Total Fat: 28.5 g
  •     Saturated Fat: 10.4 g
  •     Trans Fat: 1.1 g
  • Cholesterol: 224.7 mg
  • Sodium: 1081.7 mg
  • Total Carbs: 52 g
  •     Dietary Fiber: 9.7 g
  •     Sugars: 21.6 g
  • Protein: 77.5 g

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1.  Chop onion and mince garlic. Peel carrots and parsnips and diagonally cut into 3/4-inch-thick slices. Peel turnips and cut into 3/4-inch-thick wedges. Cut mushrooms into 1/2-inch-thick slices. Peel gingerroot and mince enough to measure 1/4 cup. Drain tomatoes and chop.

2.  Pat chuck roast dry and season with salt and pepper. In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and brown roast on all sides. Transfer roast to a plate and pour off all but 1 tablespoon fat from kettle. Add onion to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add Port and red wine and simmer, scraping up any brown bits on bottom of kettle, 5 minutes. Stir in broth, Worcestershire sauce, brown sugar, gingerroot, tomatoes, bay leaves, thyme, and oregano and bring mixture to a boil. Add roast, carrots, parsnips, turnips, and mushrooms and simmer, covered, turning roast over halfway through cooking time, 3 hours total, or until tender. Pot roast may be made up to this point 3 days ahead. Cool roast, uncovered, before chilling, covered, and remove any solidified fat before reheating.

3.  Transfer roast with tongs to a cutting board and let stand 10 minutes. If necessary skim fat from cooking liquid and bring cooking liquid and vegetables to a boil over moderate heat. In a small bowl stir together cornstarch and water until smooth and stir enough into sauce to thicken to desired consistency. Simmer sauce, stirring occasionally, 2 minutes.

4.  Cut roast crosswise into 1/2-inch-thick slices and arrange on a deep platter. Spoon vegetables and sauce over meat.

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