Pot Roast with Brown Sugar Glazed Sweet Potatoes, Carrots and Onions

(I used our dutch oven for the pot roast, but you can also sear the meat in a skillet then cook in a roasting pan or in your crock pot on low.)

For the Pot Roast:

• • 2 1/2 pound beef chuck roast, nicely marbled

  • salt and pepper

  • 1/4 cup flour

  • 3 tablespoons olive oil

  • 1 large sweet yellow onion

  • 10 baby bella mushrooms

  • 2 cups beef broth

  • 1 1/2 cups red wine

  • 1 packet dry onion soup mix

  • 3 cloves of garlic, crushed and roughly chopped

For the Brown-Sugar Glazed Sweet Potatoes, Carrots and Onions

• • 2 large sweet potatoes, peeled

  • 4 medium carrots, scrubbed but not peeled

  • 1 large sweet yellow onion

  • 3 tablespoons olive oil

  • 3 tablespoons brown sugar

  • 1 teaspoon nutmeg

  • 1/2 teaspoon dried grated orange peel

  • 1/2 teaspoon salt

  • 1/4 cup water

Preheat the oven to 200.

Place the dutch oven (or a skillet) on the stove on medium heat, and heat 3 tablespoon of olive oil. Season the meat with salt and pepper, then lightly coat in flour. When oil is hot, sear the meat on all sides, for about 4 minutes on each side. This will help to seal in the juices as it cooks. Once you have browned the meat on all sides, transfer meat to a plate.

Slice the onions and mushrooms into thick slices, and place in the bottom of the dutch oven. Return the meat to the dutch oven, nestled in with the mushrooms and onions. Add beef broth, wine, onion soup mix and garlic. Bring liquid to a boil over medium heat.

Cover dutch oven with a tight-fitting lid, and place in the oven. Set the timer for 4 hours. Now you have time to go enjoy your day, get a manicure, take a nap, read a book...

After 4 hours, transfer the dutch oven to the stove to simmer on medium-low for an additional hour while you prepare the vegetables.

Turn the oven up to 400. Spray a 9x13 baking dish with non-stick cooking spray. Cut the sweet potatoes, carrots and onions into bite-sized pieces and place in the baking dish. In a small bowl, whisk together olive oil, brown sugar, nutmeg, orange peel, salt and water. Pour over vegetables and toss until well coated.

Roast vegetables for 45 minutes, stirring once, until edges are browned and vegetables are tender enough to be easily pierced with a fork.

When you are ready to serve, place the meat on a serving platter and gently pull apart pieces with 2 forks. Arrange vegetables around the meat. Cover platter with foil to keep hot. Using an immersion blender, puree the remaining mushrooms, onions and cooking liquid in the dutch oven until smooth. Turn heat up to medium high and reduce liquid by half (about 5 minutes), until broth is thickened. Spoon into a serving bowl and serve with the beef and vegetables.

Original Blog Post: http://www.curlygirlkitchen.com/2011/06/pot-roast-with-brown-sugar-glazed-sweet.html