Pot Roast With Vegetables

This hearty pot roast is the ultimate comfort food, featuring a tender flat-cut brisket slow-braised in red wine and balsamic vinegar until it falls apart. The beef is nestled on a bed of onions and sun-dried tomatoes, absorbing deep, savory flavors as it cooks. While the meat braises, a medley of red potatoes, carrots, and celery roasts alongside, becoming caramelized and sweet. The dish finishes with a luxurious, smooth gravy made from the roasted pan juices and vegetables. It's a perfect Sunday dinner or holiday centerpiece that feels elegant yet homey. Serve with crusty bread to soak up every drop of the rich sauce.

Cooking Method: Baking, Roasting

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 8

Calories: 1233

Description

This hearty pot roast is the ultimate comfort food, featuring a tender flat-cut brisket slow-braised in red wine and balsamic vinegar until it falls apart. The beef is nestled on a bed of onions and sun-dried tomatoes, absorbing deep, savory flavors as it cooks. While the meat braises, a medley of red potatoes, carrots, and celery roasts alongside, becoming caramelized and sweet. The dish finishes with a luxurious, smooth gravy made from the roasted pan juices and vegetables. It's a perfect Sunday dinner or holiday centerpiece that feels elegant yet homey. Serve with crusty bread to soak up every drop of the rich sauce.

Ingredients

Flat cut brisket of beef
Balsamic vinegar
Dry red wine
Butter, melted
Dried thyme leaves
Salt and pepper, to taste
Garlic, minced
Red potatoes, scrubbed, cut 1 1/2" squares
Onions, halved and sliced
Carrots, peeled, cut 1/2" thick
Sun-dried tomatoes, drained, dried, marinated
Celery, cut 1/2" diagonally

Directions

1
Preheat oven to 350 degrees Fahrenheit (177°C).
2
Line a large shallow roasting pan with foil, leaving at least four inches of overhang on the sides.
3
In a small bowl, mix minced garlic, 1 teaspoon salt, and 1/2 teaspoon pepper.
4
Rub the garlic mixture all over the brisket, ensuring it is fully coated.
5
Spread half of the sliced onions evenly across the bottom of the prepared roasting pan.
6
Sprinkle the drained sun-dried tomatoes over the onions.
7
In a small bowl, whisk together dry red wine and balsamic vinegar.
8
Pour the wine and vinegar mixture into the bottom of the roasting pan.
9
Place the brisket in the pan, fat side up, on top of the onion and tomato layer.
10
Cover the brisket with the remaining sliced onions.
11
Bring the foil up around the sides of the pan, crimping it loosely around the edges but not covering the top of the meat yet.
12
Cover the entire pan tightly with another sheet of foil, crimping the edges to seal in moisture.
13
Place the roasting pan in the oven and bake for 4 hours.
14
Meanwhile, prepare the vegetables: In a large bowl, combine red potatoes, carrots, celery, butter, dried thyme leaves, and remaining salt and pepper.
15
Toss the vegetables until evenly coated with the butter and seasonings.
16
Spread the vegetable mixture in a single layer on a jelly roll pan or large baking sheet.
17
Cover the vegetable pan tightly with foil and crimp the edges to seal.
18
After the beef has roasted for 2 hours, place the covered vegetable pan in the oven alongside the beef.
19
Roast the vegetables for 1 hour covered, then remove the foil and continue roasting for the remaining hour, stirring once or twice to ensure even browning.
20
Once the beef is tender, remove it from the oven and carefully transfer the brisket to a cutting board.
21
Cover the brisket loosely with foil to keep warm while resting.
22
To make the gravy, use a slotted spoon to remove about 1 cup of the roasted onions and tomatoes from the roasting pan and set aside.
23
Measure and reserve 1/2 cup of the liquid from the bottom of the roasting pan.
24
Place the remaining roasted vegetables and pan juices into a food processor.
25
Blend until the mixture is completely smooth.
26
Pour the puree into a saucepan and stir in the reserved 1/2 cup of liquid and the reserved cup of vegetables.
27
Season the gravy with black pepper to taste and heat over low heat, keeping it warm until serving.
28
Slice the rested brisket diagonally into 3/8-inch thick slices.
29
Transfer the sliced meat to a serving platter using a spatula.
30
Spoon the roasted vegetables beside the meat on the platter.
31
Pour the warm gravy into a gravy boat and serve alongside the meat and vegetables.

Nutrition Facts

Servings 8 servings

Amount Per Serving
Calories 1233kcal

% Daily Value *
Total Fat 68g105%
Saturated Fat 27g135%
Cholesterol 354mg118%
Sodium 337mg15%
Total Carbohydrate 23g8%
Dietary Fiber 4g16%
Sugars 10g
Protein 121g242%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/pot-roast-with-vegetables-3/