How to Make The Best Creamy Tomato Pot Roast
This is the pot roast recipe that beats all pot roast recipes! Total time is 5 or so hours; but it really only takes 15 minutes to get this in the oven, then you forget about it. Adding the cream at the end brings what is already an amazing sauce to the next level.
Now we see you shaking your head and saying "Nope, no way" to the Marmite / Vegemite... don't worry. You won't taste 'it', but all of the other flavours will burst forward after a Marmite boost.
We make ours in a cast iron Dutch oven - but this could just as easily be cooked in a Crock Pot or slow cooker.

Ingredients:
1 large sweet onion, thinly sliced
3 carrots
Handful of mushrooms
1-1/2 cups (375 mL) beef broth
1/2 cup (125 mL) white wine
1/4 cup (60 mL) tomato paste
6 sprigs fresh thyme
2 garlic cloves crushed
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) pepper
1 Tbsp (15 mL) Marmite or Vegemite
2 lb (1Kg) boneless beef pot roast
1/4 cup (60 mL) 35% cream
3 Tbsp (45 mL) all-purpose flour

Method:
Preheat oven to 325ºF (160ºC)
In a Dutch oven, combine onion, carrots, mushrooms, broth, wine, tomato paste, thyme, garlic, Marmite, salt, pepper, and beef.
Cover and cook in the oven until beef is tender, about 4 - 5 hours.
Remove beef and veggies to a plate, and keep warm.
Whisk cream with flour.
Bring cooking liquid to a boil in Dutch oven.
Gradually whisk cream / flour mixture into Dutch oven.
Cook on high until thickened, about 5 minutes.
Spoon over beef at the table.



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