You are here

Pot Roast With Winter Vegetables

Western.Chefs's picture
  Salad oil 2 Tablespoon
  Boneless beef chuck cross rib pot roast 4 Pound (1 Whole)
  Onion 1 Medium, diced
  Garlic clove 1 Small, minced
  Condensed cream of mushroom soup 10 3⁄4 Ounce (1 Can)
  Dry red wine 1 Cup (16 tbs)
  Water 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Potatoes 8 Medium
  Acorn squash 2 Large
  Frozen brussels sprouts 20 Ounce (2 Packages, 10 Ounce Each)

1. In 8-quart Dutch oven over medium-high heat, in hot salad oil, cook beef chuck cross rib pot roast until well browned on all sides; remove meat to plate; set aside.
2. In same Dutch oven in drippings over medium heat, cook onion and garlic until tender, stirring occasionally. Stir in undiluted cream-of-mushroom soup, wine, water, salt, pepper, and sugar. Return meat to Dutch oven; over high heat, heat to boiling. Reduce heat to low; cover and simmer about 2 1/2 hours, stirring mixture occasionally.
3. About 1 hour before meat is done, peel potatoes; cut into bite-sized chunks. Cut each acorn squash in half; remove seeds; cut into bite-sized chunks. Add potatoes and squash to meat mixture; over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes. Add frozen Brussels sprouts; cook 15 minutes longer or until meat and vegetables are fork-tender.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.3 (21 votes)