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Pot Roast with Carrot Puree, Vegetables and Gravy

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Beef is not one of my favourite meats and I don’t cook it very often, perhaps once a month, but this is one of the recipes the whole family loves, especially my younger son.  He visited us about two weeks ago from Switzerland and during the five days he stayed I prepared all his favourite recipes and this is one of his favourites.

I urge you to try this recipe as I am sure you will love it.  The meat is full of flavour and the gravy is to die for not to mention of course how delicious is homemade mashed potatoes.  The meat must slowly cook for about two hours and thirty minutes and in the end it should remain with about 1 cup of meat broth with which the gravy is made.

In the past, when I used to work I would make the same recipe in a pressure cooker but I find that slow cooking makes this dish more tasty.  I made this dish the first time I entertained just after we got married and had invited my husband’s boss and his wife as well as some other colleagues of his.  I can still remember how aimpressed his boss was, who almost licked the plate.

I usually serve this dish with steamed vegetables and mashed potatoes. This time I added some pureed carrots as well.  I boiled the potatoes separately and steamed the carrots and vegetables separately.   The gravy begins with a light roux and then I add the meat juices and some milk.

Pot Roast with Carrot Puree, Vegetables and Gravy – Recipe by Ivy

Preparation time: 15 minutes

Cooking time: 2 hours and 30 minutes

Serves: 5

Ingredients:

1

Kilo

Top round roast veal

2

Cloves

Garlic

½

Stick

Cinnamon

Salt and Pepper to taste

1/3

Cup

Olive oil

1

Cup

Red dry wine

Water to cover meat (about 4 cups)

Directions

1.

Make slits in the meat and place the garlic and cinnamon stick. Season the meat with salt and freshly ground pepper.

2.

In a large sauce pan heat the olive oil and sauté the meat on all sides and add the wine.

3.

Add the water, bring to a boil and simmer for 2 hours and 30 minutes. Reserve the meat broth for the gravy.

4.

Remove meat on a cutting board and remove cinnamon stick while it is still hot and set the meat aside until it cools before cutting into thin slices.

Carrot Puree

Preparation time: 10 minutes

Cooking time: 45 minutes

5

large

Carrots

½

Tsp

Salt

1

Tbsp

Butter or margarine or olive oil

2

Tbsp

Orange juice

½

Tsp

Ground ginger

Freshly ground black pepper

Gravy

Preparation time: 5 minutes

Ingredients:

1

Tbsp

Butter

1

Tbsp

Flour

1

Cup

Meat broth

1/3

Cup

Milk

Salt (optional if needed)

Directions:

1.

In a small sauce pan prepare the roux to a light colour.

2.

Add the meat stock and keep stirring constantly. Add the milk and keep mixing until the gravy thickens. Adjust salt if necessary.

This recipes goes to Rahin, of Lazzat, for her event SOS Slow Cooker.   I know I have not used a slow cooker as I don’t have one but I am sure you can make this recipe in one.

I am also sending the Carrot Puree recipe to Sanghi, of Sanghi’s Food Delights, for her event Fall in Love – Carrots.

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Cakelaw

Monday 25th of May 2009

Yum Ivy! I am comin' over - what time is dinner?

natalia

Sunday 24th of May 2009

Ivy this is a wonderful dish ! These days are very hot here what about Athens ??

Choosy Beggar Tina

Sunday 24th of May 2009

I love the addition of cinnamon to the pot roast's braising broth. What a delightful sweetly savory and exotic note that must add!! I grew up eating Lebanese food, and even now the scent of cinnamon with sauteed onions or roasting meat is absolutely heady to me. Thanks for a reminder of the comforts of home!!!!

cakebrain

Sunday 24th of May 2009

I haven't had pot roast in ages! it's pure comfort food if you ask me! Looks fabulous!

Angie's Recipes

Sunday 24th of May 2009

Carrot puree would be perfect for me..... Have you ever tried to put some carrot puree to mashed potatoes? I mean.....they are good. :-))) Oh, I love that slow cooker!

Angie's Recipes’s last blog post..Kirsch-Blechkuchen Cherry Butter Cake

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