Pot roast with potatoes is a classic and comforting dish, ideal for a tasty and nutritious meal, that always reminds us of our grandmother's or mother's house, right? And we always look for that feeling of family home by making or recreating these traditional recipes for our children. Want to learn how to make a simple and tasty pot roast? Come here to learn!
Ingredients
- 1 kg of meat of your choice (chuck, brisket, or the cake), cut into cubes
- 2 tablespoons (soup) of olive oil or olive oil
- 1 large onion, chopped
- 3 cloves of garlic, finely chopped
- 2 large tomatoes, diced
- 1/2 red or green pepper, finely chopped
- 2 tablespoons of tomato paste
- 1 spoon (tea) of cumin powder (optional)
- 1 spoon (tea) of paprika (optional)
- 1 bay leaf
- 4 medium potatoes, peeled and cut into cubes
- 2 carrots, medium-sized, cut into slices
- 1 cup (tea) of beef broth (or water if you prefer)
- Salt and pepper to taste.
- Parsley, chopped, to decorate (optional)
Instructions
- Heat the oil in olive oil in a large pot or a pressure cooker over medium-high heat.
- Add the meat, cut into cubes and deep-fry until everything is well with golden all around us. This will help to seal in all the juices and to give it more flavor.
- Add the onion and and the chopped garlic to the pan. Sauté over medium heat until the onion is soft and transparent.
- Embed tomatoes and with the bell pepper, finely chopped. Cook for a few more minutes, until the tomatoes begin to break.
- Add the tomato pastethe cumin-and paprika (if using). Stir well to blend all the flavors.
- Pour in the beef stock in a separate pan. If you are using a pressure cooker, put the lid on, and cook, covered, for about 25 to 30 minutes after the onset of stress. If you're using a pan, the common, and cook over a low heat with the pan covered, for about 1 hour, or until the meat is tender.
- Add the sweet potatoes and carrots for the cooking pot. Mix well and adjust the salt and pepper, to taste.
- Continue to cook for a further 20-30 minutes, or until the potatoes and carrots are tender, and the sauce has thickened. If the sauce is too liquid, you can let it cook for a few more minutes with the lid on destampada out.
- Garnish with parsley chopped, if desired, before serving.
Tips
- If you prefer a thicker sauce, you can dissolve 1 tablespoon cornstarch in a little water and add it to the sauce the last few minutes of cooking.
- For an added touch, you can add other vegetables like green peas or green beans, along with the potatoes and carrots.
