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Braised Pot Roast with Root Vegetables

Braised Pot Roast with Root Vegetables
Pot Roast

Serves: 6

Prep Time: 15 minutes

Slow Cook Time: 7-8 hours

  • 1 (3-lb.) Certified Angus Beef® English roast or chuck arm roast
  • 1 Tbsp. kosher salt
  • 2 tsp. ground pepper
  • 1/3 cup flour
  • 3 Tbsp. canola oil
  • 1 medium onion, peeled and chopped
  • 1 apple, quartered, peeled and chopped
  • 1 tsp. dried oregano
  • 1 tsp. ground sage
  • 1 tsp. dried thyme
  • 2 cups red wine blend
  • 2 cups beef stock
  • 5 bay leaves
  • 3 medium Yukon Gold potatoes, peeled and chopped
  • 2 carrots, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 2 sweet potatoes, peeled and chopped

Preheat oven to 350°F.

Heat a frying pan over medium high heat. Season roast with salt and pepper; coat with as much flour as will stick to roast. Add oil to pan and sear roast, browning on all sides. Remove from pan and place in slow cooker.

Add remaining flour, onion, apple and dried herbs to pan and sauté over medium heat for 3 minutes, stirring often. Add wine and simmer an additional 2 minutes scraping browned bits up from bottom. Transfer to slow cooker. Add stock and bay leaves, cover and cook on low 5 hours.

Skim excess fat from surface and add potatoes, carrots, parsnips and sweet potatoes to slow cooker. Cover and cook an additional 2-3 hours on low until beef is fork tender and vegetables are soft.