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Fancy Pot Roast

aka "Braised Beef with Sweet Onion and Carrot Puree"

This is based on the pot roast I grew up with, but with a nicer presentation. The veggies turn into a naturally sweet, silky sauce that you might be able to sneak by picky kids.
This is an easy and flexible recipe, and hard to ruin. So don't worry about exact amounts or cooking times.
It works great in a slow cooker (I use the Ninja*), or as a traditional stovetop or oven braise in a dutch oven.
Course Main Dish
Prep Time 10 minutes
Cook Time 4-8 hours
Passive Time 4-8 hours
Servings
servings
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 4-8 hours
Passive Time 4-8 hours
Servings
servings
Ingredients
Instructions
  1. Pre-heat a heavy-bottomed pan over medium-high heat, and add the oil. Sear the chuck steak until crusty and brown, 2-3 minutes per side.
  2. Add the dill and stock, and cover.
  3. Cook the beef:
    Slow cooker: Cook on low for 8 hours, or on high for 4 hours.
    Stovetop: Simmer over low heat, covered, until the beef is tender, 3-4 hours.
    Oven: Bake at 300 degrees, covered, until beef is tender, 3-4 hours.
  4. In the last hour of cooking, arrange the vegetables around the beef (on top is fine if you don't have room), re-cover, and continue cooking.
  5. (If you're making this ahead, let the cooked meat, veggies, and pan juices cool somewhat, and refrigerate. On the day you want to serve, you can skim any excess grease if desired, then reheat on the stovetop before proceeding.)
  6. Remove the meat to a cutting board, and tent with foil or the pot lid to keep warm.
  7. Place the veggies and 1/3 of the pan juices in a blender, and pulse until pureed. (Stick blenders work great too.) Add more pan juices as desired to adjust the thickness. Stir in the sour cream (optional), and salt to taste.
  8. Slice the meat, and top with a generous helping of sauce.
Recipe Notes

If you are cooking this in a slow cooker and want your meal ready as soon as you get home, you can add the vegetables at the beginning. They won't have the same bright color, but they'll still taste great.

If you use fresh dill instead of dried, add it in the last 15 minutes of cooking

This is tasty alone, but the sauce really shines when served over a starch: mashed or boiled potatoes, egg noodles, rice, etc.

If you have leftover sauce:

Reheat the sauce gently in the stovetop or microwave, and add a little extra sour cream. It's also great over chicken, or even grilled cauliflower.

You can also thin the sauce with extra broth and serve as a soup.
 

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