Rosemary Pot Roast with Braised Vegetables

Rosemary Pot Roast with Braised Vegetables

The recipe for this tender, slow cooked Rosemary Beef Pot Roast comes with its own side-dish of braised vegetables. 

15 Minutes

RatingDifficultyBeginner

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Rosemary Pot Roast with Braised Vegetables

Yields1 Serving
Prep Time20 minsCook Time3 hrsTotal Time3 hrs 20 mins

 3 lb (1.5 kg) Beef Pot Roast (Cross Rib, Blade, Shoulder or Brisket)
  Salt and pepper
 2 leeks or onions, coarsely chopped
 10 baby potatoes (or 3 to 4 cups/750 mL to 1 L peeled and cubed potatoes)
 1 small red cabbage, coarsely shredded (6 to 8 cups/1.5 to 2 L)
 1 apple, cut into cubes
 1 ½ cup (375 mL) beef broth
 ½ cup (125 mL) red wine, cooking wine or apple juice
 1 bay leaf
 2 peppercorns, crushed
 2 whole cloves
 4 sprigs fresh rosemary (or 2 tsp/10 mL crumbled dried rosemary)

1

Season roast with salt and pepper; brown on all sides in lightly oiled roasting pan.

2

Add vegetables, apple, broth, wine, bay leaf, peppercorns and cloves to pan. Place fresh rosemary sprigs on roast or add dried rosemary to broth mixture.

3

Cover and simmer on top of stove or in 325°F (160°C) oven for about 3 hours. Remove and discard cloves before serving. Carve roast into thin slices and serve with the braised vegetables.

4

Makes 10-12 servings

Ingredients

 3 lb (1.5 kg) Beef Pot Roast (Cross Rib, Blade, Shoulder or Brisket)
  Salt and pepper
 2 leeks or onions, coarsely chopped
 10 baby potatoes (or 3 to 4 cups/750 mL to 1 L peeled and cubed potatoes)
 1 small red cabbage, coarsely shredded (6 to 8 cups/1.5 to 2 L)
 1 apple, cut into cubes
 1 ½ cup (375 mL) beef broth
 ½ cup (125 mL) red wine, cooking wine or apple juice
 1 bay leaf
 2 peppercorns, crushed
 2 whole cloves
 4 sprigs fresh rosemary (or 2 tsp/10 mL crumbled dried rosemary)

Directions

1

Season roast with salt and pepper; brown on all sides in lightly oiled roasting pan.

2

Add vegetables, apple, broth, wine, bay leaf, peppercorns and cloves to pan. Place fresh rosemary sprigs on roast or add dried rosemary to broth mixture.

3

Cover and simmer on top of stove or in 325°F (160°C) oven for about 3 hours. Remove and discard cloves before serving. Carve roast into thin slices and serve with the braised vegetables.

4

Makes 10-12 servings

Rosemary Pot Roast with Braised Vegetables
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