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440.248.5222
28560 Miles Road, Solon, Ohio 44139

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Braised Pot Roast with Root Vegetables

Category: Main Dish          Makes: 6 servings

Ingredients:

  • 1 (2½)-pound Angus beef English roast
  • 3 tablespoons canola oil
  • 3 medium Yukon gold potatoes, peeled & quartered
  • 2 parsnips, peeled & chopped
  • 2 carrots, peeled & chopped
  • 1 red onion, peeled & chopped
  • 5 stalks celery, chopped
  • 1 butternut squash, peeled and cut into 1-inch chunks
  • 8 ounces crimini mushrooms
  • 1 tablespoon chopped sage
  • 1 tablespoon chopped oregano
  • 10 bay leaves
  • 2 teaspoons ground pepper
  • 3 tablespoons honey
  • 1 bottle red wine
  • 1 can cream of chicken and mushroom soup
  • 32 ounces beef broth
  • Water to cover
  • 1 apple, quartered & cored
  • Kosher salt and pepper to taste

Instructions:

  • Preheat oven to 250°F.
  • Heat oil in large roasting pan over high heat. Season roast with salt and pepper. Brown roast on all sides and remove from pan.
  • Add potatoes, parsnips, carrots, onion, celery, squash, mushrooms, sage, oregano, bay leaves and pepper; cook over medium heat for 3 minutes. Add honey and wine: reduce by half. Return roast to pan, add soup, beef broth, water and apple. Bring to a low simmer.
  • Place in oven and cook for 4 hours, until fork tender. Remove roast and strained vegetables from pan. Cook remaining liquid over high heat to thicken, stirring occasionally
  • Serve sauce over roast and vegetables.