Braising Pot Roast
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Nutrition balance score
Great
Glycemic Index
66
Moderate
Glycemic Load
32
High
Nutrition per serving
Calories417.3 kcal (21%)
Total Fat18 g (26%)
Carbs47.9 g (18%)
Sugars13.4 g (15%)
Protein16.3 g (33%)
Sodium546.3 mg (27%)
Fiber8.2 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
chuck roast
or rump, shoulder or butt, -> inexpensive and tough meat
Olive oil
to brown the meat
Salt
Pepper
2Yellow Onions
3/4 pound +
0.75 poundTurnips
wedges like an apple
0.75 poundPotatoes
baby or largely chopped
Mirepoix
A combination of chopped carrots, onion and celery for stocks/sauces etc, 1 Carrot peeled 1 ion - 1 stock of celery chopped
1 ¼ cupWater
1 TbspFlour
2 TbspRed Wine Vinegar
For acidity
1 tspThyme
½ tsppeppercorns
Instructions
Step 1
1. Add olive oil to a dutch oven (same that you'll use to roast
Step 2
2. Add a generous amount of salt and pepper to the meat and rub it in all over
Step 3
3. once the oil is hot, add the chunk of meat so it sizzles
Step 4
4. Brown the meat on all sides (it will "tell" you when you can turn it) it won't stick
Step 5
5. Remove the browned meat and add the mirepoix, thyme and peppercorns to the pot and cook until the carrots are cooked (2-3 minutes) and add a bit of the water to deglaze
Step 6
6. Add the flour and mix until the liquid is absorbed, and add the remaining water and red wine vinegar and simmer
Step 7
7. add the meat back into the pot and cover
Step 8
8. cook for 3 hours, and turn every 30 minutes
Step 9
9. take the meat out, strain out the mirepoix into a bowl, and pour the sauce back into the pot
Step 10
10. add the veggies (potatoes / turnips and carrots) into the pot and bring back to a simmer
Step 11
11. place the meat back on top and cover for another 15-20 minutes (until veggies are tender to the point of a knife)
Step 12
12. remove the meat and let sit for 10 to 15 minutes, then slice and serve
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