Jamie: We grew up eating pot roast with potatoes. Now we try to limit white starches such as rice, potatoes, and bread (well, we attempt anyway). We love sweet potatoes so I thought I would try them with our pot roast—it turned out great. Baby Jack’s first solid food was sweet potatoes, and he loves them. Wait until he tastes his first pot roast!
2 tablespoons vegetable oil
1 3-pound beef chuck roast
Salt and freshly ground black pepper
1 10.75-ounce can condensed cream of mushroom soup
1/2 cup low-sodium chicken broth
1/2 cup dry white wine
1/2 cup water
1 medium onion, coarsely chopped (1/2 cup)
1 pound sweet potatoes, peeled and cut into 1-inch chunks
3 large stalks celery, cut into 1-inch pieces
Position oven rack in the bottom third of the oven. Preheat oven to 325°F.
In a large Dutch oven, heat the oil over medium-high heat. Season the roast with salt and pepper. Brown the roast on all sides in the oil.
Pour the soup, chicken broth, wine, and water over the roast; add the onion and stir. Cover the pot with a tight-fitting lid and transfer to the oven. Braise roast about 2 1/2 hours or until tender, turning roast occasionally. Add the sweet potatoes and celery; cover and continue to cook about 45 minutes more or until the vegetables are tender.
Servings: 4 to 6
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