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Pot Roast with Vegetables Recipe

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This recipe for Pot Roast with Vegetables, by , is from The Wilkin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Debra Wilkin


1 tbsp vegetable oil
3-1/2 - 4 lb boneless beef chuck roast, rolled and tied
2 onions, minced
4 cloves garlic, minced
3/4 cup canned crushed tomatoes
1/4 cup red wine vinegar
1 tbsp packed brown sugar
1 bay leaf
2-1/2 cups water
3/4 lb carrots, sliced
1 lb red potatoes, peeled and cubed or halved if small
1-1/2 tbsp cornstarch dissolved in 1-1/2 tbsp water

1. Heat oil and brown seasoned beef on all sides; transfer to a plate and add onions and garlic to pan; cook until onions are golden. Stir in tomatoes, vinegar, brown sugar, bay leaf and water. Bring to a boil and add beef. Briase beef, covered at 350F for 1 hour; add carrots and braise another 30 minutes. Add potatoes and braise for another 30 minutes or until beef and vegetables are tender.
2. Transfer beef to a plate and let stand 10 minutes.
3. Skim fat off of cooking mixture and bring mixture to a boil. Add slurry and cook until thickened; season.




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