Pot Roasted Beef with Sweet Potatoes and Celery

Pot Roasted Beef with Sweet Potatoes and Celery
Jamie: We grew up eating pot roast with potatoes. Now we try to limit white starches such as rice, potatoes, and bread (well, we attempt anyway). We love sweet potatoes so I thought I would try them with our pot roast—it turned out great. Baby Jack’s first solid food was sweet potatoes, and he loves them. Wait until he tastes his first pot roast!

Ingredients

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

Directions

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

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.

Servings: 4 to 6


Difficulty: Easy