The pot roast with potatoes, as well as with onions and rosemary with a small amount of tomato paste and a splash of red wine, is a perfect dish for cold winter days, those comforting dishes with a robust flavor!
This meat main dish is tasty and satisfying, being a hearty dish excellent during cold winter days.
What meat to use for pot roast? Undoubtedly beef, but veal is also a type of meat suitable for a longer cooking.
What vegetables to add to the pot roast for a complete and satisfying preparation?Essential are potatoes like onions, but also celery and carrots for a sauté, perhaps in large quantities and cut into big chunks, are recommended. The potatoes during cooking will make the preparation creamy and decidedly comforting.
I also suggest other preparations with a strong and very good taste like:
BRAISED IN RED WINE
ROASTED SHANK WITH POTATOES
BEER STEW WITH POLENTA
POT ROAST WITH POTATOES
The kitchen of ASI
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 2.2 lbs beef chuck (cut into large cubes)
- 1 onion (medium-large)
- 1 clove garlic
- 1 cup red wine (200 grams)
- 1 sprig sage
- 1 sprig rosemary
- 0.7 oz tomato paste
- 14 oz potatoes
- 1.1 cups vegetable broth
- 2 tbsp flour
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- Casserole
- Peeler
Preparation
In a casserole, we put some extra virgin olive oil and once it’s hot, add the chopped onion and garlic.
P.S. I forgot to write that the fat is poured into the pan, so the evo oil…it’s clear that the sauté is browned in oil!
Let them gently brown and then add the lightly floured beef chuck cubes.
Continue cooking for about twenty minutes, often turning the pieces of beef.
Pour the wine and let the alcohol evaporate, then add the aromatic herbs such as sage and rosemary.
Now add a couple of ladles of hot broth where we have dissolved the tomato paste.
Then add the washed peeled potatoes and cut into regular pieces.
Continue cooking for another 20/25 minutes, adding more hot broth if needed.
The pot roast with beef chuck and potatoes is a hearty dish with a strong and complete taste, a dish for the cold winter season…
At the end of cooking, add some sage and rosemary leaves and serve hot at the table!
Enjoy your meal!
Annalisa
