Savory Braised Beef Pot Roast with Root Vegetables
This Savory Braised Beef Pot Roast is a timeless comfort dish that elevates the traditional pot roast to new heights. Originating from a cherished family recipe, this dish has been adapted to cater to modern dietary needs, replacing onions with vibrant root vegetables. Tender beef is slow-cooked with a medley of carrots, potatoes, and parsnips, all simmered in a rich broth infused with garlic, brandy, and apple cider vinegar. The result is a heartwarming meal that fills your home with delightful aromas and provides a hearty serving for any gathering. Perfect for a cozy family dinner, this dish celebrates wholesome ingredients and the beauty of slow cooking.
N/A
Servings
600
Calories
11
Ingredients
Ingredients
blade roast
1.5 kg (bolar blade specified)
garlic cloves
4 (finely chopped)
carrots
500 g (peeled and chopped)
parsnip
240 g (peeled and chopped)
potatoes
500 g (peeled and chopped)
bay leaves
4 (whole)
butter
30 g (unsalted)
olive oil
1 tablespoon (for cooking)
brandy
3 tablespoons (for deglazing)
apple cider vinegar
250 ml (good quality)
beef stock
2 cups (for braising)
Instructions
1
Preheat your oven to 160°C (320°F).
2
Peel and chop the carrots, parsnip, and potatoes into large, bite-sized pieces to ensure even cooking.
3
In a large oven-proof pot, heat the butter and olive oil over medium heat. Once hot, add the blade roast, searing it until it's browned on all sides. This should take about 4-5 minutes.
4
Remove the browned roast from the pot and set it aside. In the same pot, add the finely chopped garlic and sauté for about 1 minute until fragrant. If you were using onions, you would add them at this stage.
5
Add the chopped root vegetables and bay leaves to the pot, stirring to combine. Cook for an additional 3-4 minutes until slightly softened.
6
Pour in the brandy, allowing it to cook down for 1-2 minutes until the alcohol has evaporated.
7
Remove the vegetables from the pot and place the roast back in. Pile the vegetables on top of the meat.
8
Carefully pour the apple cider vinegar and beef stock over the meat and vegetables, ensuring all ingredients are moistened.
9
Cover the pot with a lid and transfer it to the preheated oven. Let it cook for 2 to 2.5 hours, or until the meat is tender and easily pulls apart.
10
Once done, remove the pot from the oven, carve the meat, and serve it alongside the tender vegetables, spooning the savory juices over everything.
Nutrition Information
30
Fat
40
Carbs
33.33
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main cut of meat used in this recipe?
The recipe calls for a 1.5 kg blade roast, specifically suggesting a bolar blade.
What temperature should the oven be set to?
The oven should be preheated to 160°C (320°F).
How long does the beef pot roast need to cook in the oven?
The roast should cook for 2 to 2.5 hours until the meat is tender and pulls apart easily.
What root vegetables are included in this dish?
This recipe uses 500g of carrots, 240g of parsnip, and 500g of potatoes.
Is this pot roast recipe onion-free?
Yes, this recipe is adapted to replace onions with vibrant root vegetables.
What is used to deglaze the pot?
3 tablespoons of brandy are used for deglazing the pot after sautéing the vegetables.
How much garlic is required for the recipe?
The recipe requires 4 finely chopped garlic cloves.
What type of vinegar is used in the braising liquid?
The recipe uses 250 ml of good quality apple cider vinegar.
How many calories are in one serving of this dish?
Each serving contains approximately 600 calories.
What are the fat, carbohydrate, and protein contents?
The dish contains 30g of fat, 40g of carbohydrates, and 33.33g of protein.
How many bay leaves should be added?
You should add 4 whole bay leaves to the pot.
What is the total number of ingredients in this recipe?
There are 11 ingredients total, including the meat, vegetables, and liquids.
How should the beef be prepared before roasting?
The blade roast should be seared in butter and olive oil until browned on all sides, taking about 4-5 minutes.
What kind of butter is recommended?
The recipe specifies 30g of unsalted butter.
How much beef stock is needed for braising?
2 cups of beef stock are required.
How should the root vegetables be chopped?
They should be peeled and chopped into large, bite-sized pieces to ensure even cooking.
What is the order of adding ingredients to the pot for the oven?
Place the roast back into the pot first, then pile the vegetables on top before adding the liquids.
What is the primary cooking method for this dish?
The dish is slow-cooked and braised in the oven.
How do you know when the roast is finished cooking?
The roast is done when the meat is tender and easily pulls apart.
What is the suggested way to serve the pot roast?
Carve the meat and serve it alongside the tender vegetables, spooning the savory juices over everything.
Does the recipe use olive oil?
Yes, 1 tablespoon of olive oil is used for cooking and searing.
How long do you sauté the garlic?
Sauté the garlic for about 1 minute until it becomes fragrant.
When do you add the root vegetables during prep?
The root vegetables are added after the garlic and cooked for 3-4 minutes until slightly softened before deglazing.
What happens to the alcohol in the brandy?
The brandy is cooked down for 1-2 minutes until the alcohol has evaporated.
What is the description of the final dish?
It is described as a heartwarming, timeless comfort dish that fills the home with delightful aromas.
What type of roast is bolar blade?
A bolar blade is a specific cut used for this beef pot roast.
Should the pot be covered while in the oven?
Yes, cover the pot with a lid before transferring it to the oven.
What categories of food does this fall into?
It is categorized as comfort food, a hearty meal, and slow-cooked beef.
Can this recipe be used for family dinners?
Yes, it is specifically noted as perfect for a cozy family dinner and any gathering.
How much parsnip is used?
The recipe uses exactly 240g of parsnip.