A pot roast with vegetables recipe is a type of stew that usually contains beef, vegetables, and a variety of spices. The beef is usually browned in a pan before being slow cooked in a pot with the vegetables and spices.
Preheat oven to 350 deg f.
Line large shallow pan with foil, extendingover sides by at least four inches.
With hands, rub brisket with garlic, 1 tsp salt, and 1/2 tsp pepper.
Spread half the onions in the bottom of the roasting pan.
Sprinkle withdried tomatoes.
Mix wine and vinegar together and pour into pan.
Top withbeef, fat side up.
Cover with remaining onions.
Crimp foil loosely aroundbut not over the beef.
Cover pan with more foil, crimping tightly over the edges, (or use aroasting pan with a lid).
Bake for four hours.
Meanwhile in a large bowl, combine remaining vegetables, butter, thymeand remaining salt and pepper.
Spread vegetables evenly in a jelly rollpan.
Cover with foil and crimp to seal on edges.
After two hours ofroasting beef, add vegetable dish to oven.
After an hour, uncovervegetables and cook for the remaining hour.
Stir the vegetables once ortwice during the last hour.
When beef is done cooking, scrape onions off the top and carefullytransfer the meat to a cutting board.
Cover with foil to keep warm.
Make gravy: With slotted spoon, remove 1 cup onions and tomatoes frompan.
Remove 1/2 cup liquid.
In a food processor, combine the remainingjuices and vegetables and blend until smooth.
Pour into a sauce pan, addreserved juices and vegetables and black pepper to taste.
Over low heat,keep hot.
Cut brisket diagonally into 3/8 inch thick slices.
Use a spatula totransfer the meat to a serving platter.
Spoon vegetables beside roast.
Pour gravy into a gravy boat and serve with meat and vegetables.
Makes about 8 servings of meat and vegetables, and 4 cups of gravy.
Ingredients
Directions
Preheat oven to 350 deg f.
Line large shallow pan with foil, extendingover sides by at least four inches.
With hands, rub brisket with garlic, 1 tsp salt, and 1/2 tsp pepper.
Spread half the onions in the bottom of the roasting pan.
Sprinkle withdried tomatoes.
Mix wine and vinegar together and pour into pan.
Top withbeef, fat side up.
Cover with remaining onions.
Crimp foil loosely aroundbut not over the beef.
Cover pan with more foil, crimping tightly over the edges, (or use aroasting pan with a lid).
Bake for four hours.
Meanwhile in a large bowl, combine remaining vegetables, butter, thymeand remaining salt and pepper.
Spread vegetables evenly in a jelly rollpan.
Cover with foil and crimp to seal on edges.
After two hours ofroasting beef, add vegetable dish to oven.
After an hour, uncovervegetables and cook for the remaining hour.
Stir the vegetables once ortwice during the last hour.
When beef is done cooking, scrape onions off the top and carefullytransfer the meat to a cutting board.
Cover with foil to keep warm.
Make gravy: With slotted spoon, remove 1 cup onions and tomatoes frompan.
Remove 1/2 cup liquid.
In a food processor, combine the remainingjuices and vegetables and blend until smooth.
Pour into a sauce pan, addreserved juices and vegetables and black pepper to taste.
Over low heat,keep hot.
Cut brisket diagonally into 3/8 inch thick slices.
Use a spatula totransfer the meat to a serving platter.
Spoon vegetables beside roast.
Pour gravy into a gravy boat and serve with meat and vegetables.
Makes about 8 servings of meat and vegetables, and 4 cups of gravy.
