Thursday, April 17, 2008

Pot Roasted Beef with Sweet Potatoes and Celery

From The Deen Bros. Y'All Come Eat

2 Tbsp vegetable oil
1 3lb beef chuck roast
Salt and freshly ground black pepper
1 10.75oz can condensed cream of mushroom soup
1/2 C low-sodium chicken broth
1/2 C dry white wine
1/2 C water
1 medium onion, coarsely chopped (1/2 cup)
1 pound sweet potatoes, peeled and cut into 1" chunks
3 large stalks celery, cut into 1" pieces

Position oven rack in the bottom third of the oven. Preheat to 325.
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.

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