Pot Roast With Winter Vegetables Recipe
Ingredients
| Salad oil | 2 Tablespoon | |
| 1 4-pound boneless beef chuck cross rib pot roast | ||
| 1 medium-sized onion, diced | ||
| Garlic | 1 Clove (5gm), minced | |
| Cream | 1 10 3/4 Ounce, condensed | |
| Dry red wine | 1 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| 8 medium-sized potatoes | ||
| Acorn squash | 2 Large | |
| 2 10-ounce packages frozen Brussels sprouts | ||
Directions
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.
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.
Chef
