Carrot Pot Roast | The Chef's Garden

Name: Carrot Pot Roast | The Chef's Garden
Ingredients: Vegetable oil; 12 (2-ounce, or 60 g each) carrots, tops removed, roots, scrubbed; 1 tablespoon (15 g) salt; 2 tablespoons (15 g) all-purpose flour; 3 ounces (90 g) pearl onions, peeled; 4 garlic cloves, halved; 24 petite potatoes; 1 (2-ounce, or 60 g) leek, white part only, thinly sliced (save greens for stock); 1 cup (240 ml) dry red wine, such as Cabernet Sauvignon; 8 sprigs fresh thyme; 12 black peppercorns; 2 tablespoons (30 g) unsalted butter; 1 cup (240 ml) Roasted Vegetable Demi Glace

chefs-garden.com

This is true comfort food. From its preparation to serving to eating, the carrot pot roast is a wholesome and highly aromatic dinner.

View full recipe on chefs-garden.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chefs-garden.com.

Share this recipe:

Ingredients

Vegetable oil
12 (2-ounce, or 60 g each) carrots, tops removed, roots, scrubbed
1 tablespoon (15 g) salt
2 tablespoons (15 g) all-purpose flour
3 ounces (90 g) pearl onions, peeled
4 garlic cloves, halved
24 petite potatoes
1 (2-ounce, or 60 g) leek, white part only, thinly sliced (save greens for stock)
1 cup (240 ml) dry red wine, such as Cabernet Sauvignon
8 sprigs fresh thyme
12 black peppercorns
2 tablespoons (30 g) unsalted butter
1 cup (240 ml) Roasted Vegetable Demi Glace