Pot Roast With Winter Vegetables
|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)|
|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.