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Recipe Thursday-Winter Vegetable Pot Roast

Posted on March 22nd, 2018 | Posted in Main Course, Recipes, Soup and Stew

When it is winter time it is all about slow cooking root vegetables and comfort food. The flavors that develop when food is slow cooked are incomparable and customers will gladly come back for this dish. If you are a home cook, Sundays are a perfect day to have a roast in your oven for 4-5 hours, and that’s just what we did.

Yield-8 Servings
Ingredients
1-4 pound chuck roast (GRF214, 5#)
2 tablespoons butter (880030, 36/1#)
blended oil (992046, 6/CS, Olio)
3 cloves minced garlic (02619, 5#)
2 jumbo white onions, thinly sliced (00676, 50#)
1/2 pound carrots, cut (00180, 50#)
2 cups beef broth (331102, 12/48oz, College Inn)
1 cup red wine
1 tablespoon Worcestershire sauce (991668, GAL, Castella)
1 tablespoon apple cider vinegar (991958, GAL)
1/2 teaspoon onion powder (102707864, 4#, Regal)
1/2 teaspoon dried thyme (102708018, 12OZ, Regal)
1 bay leaf (10200014, .75#, Regal)
1/8 teaspoon celery seeds (crushed between fingers) (10207023, 8OZ, Regal)
1 tablespoon sugar (991842, 50#, Golden Barrel)
2-4.5″ portabella mushroom caps, sliced and cubed (00642, 3#)

Method
Pat down your chuck roast and season generously with salt and pepper on all sides. Heat a dutch oven over medium-high heat. Add the butter and a splash of oil. When the butter melts, and starts to crackle, add the chuck roast to the skillet and sear on all sides for about 2-3 minutes per side. You want the meat to brown as this will make a more tender and flavorful roast. Remove to a plate.

Add a little more oil to the pan and sauté the onions and carrots for 3-4 minutes.

Position a rack in the center of the oven and preheat the oven to 275ºF. Once the onions and carrots are ready add the chuck roast back into the dutch oven along with the garlic, 2 cups of beef broth, Worcestershire sauce, apple cider vinegar, onion powder, dried thyme, bay leaf, celery seeds and sugar. The liquid should come half way up the chuck roast, if it doesn’t add red wine until half of the chuck roast is submerged. Stir to combine. Cover the dutch oven with a lid and let braise in the oven for 4 hours. Remove the pot from the oven, check for doneness and continue braising for an additional 1 to 1 ½ hours. 15 minutes prior to pulling it from the oven mix the portobella mushrooms in. Your roast is done when it easily pierces with a fork.

Serve over buttered shallot turnip mashed potatoes.

Recipe from the Kitchen of the Clark Family

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