Braised Beef Pot Roast Recipe

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Servings: 6


Cost per serving $0.89 view details


  1. Serves 6.
  2. Trim fat from beef. Cut a length of kitchen string about four times the length of the roast and wrap once around the length, then around width several times, tying where it comes together.
  3. In a large Dutch oven, heat oil over moderately high heat. Brown beef on all sides. Transfer to a plate. Add in vegetables to pan and saute/fry for about 7 min or possibly till browned and slightly softened. Transfer to a plate.
  4. Return beef to pan. Add in wine vinegar, stock, herbs, salt and pepper. Stir to blend. Cover and simmer gently about two hrs, turning meat every 30 min.
  5. Return vegetables to pot, cover, and simmer about 15 min, or possibly till beef is very tender. Throw away bay leaf. Slice meat and arrange on platter surrounded by vegetables. Serve with pot juices.
  6. NOTES: There's more fat in this than I usually like for a meal, but we use it for special occasions.
  7. I fix it in a teflon-lined pan and use just a short spray of Canola oil.
  8. I also use bottom round roast instead of chuck, to cut down even more on thefat content. Using bottom round you can skip the string tie. It isn't needed. We also prefer wine vinegar to wine. It adds a lovely tang to the recipe. [Nadine]


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Nutrition Facts

Amount Per Serving %DV
Serving Size 369g
Recipe makes 6 servings
Calories 382  
Calories from Fat 166 43%
Total Fat 18.44g 23%
Saturated Fat 6.11g 24%
Trans Fat 0.0g  
Cholesterol 100mg 33%
Sodium 420mg 18%
Potassium 936mg 27%
Total Carbs 12.47g 3%
Dietary Fiber 3.4g 11%
Sugars 5.77g 4%
Protein 39.39g 63%
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