This is an old-fashioned beef pot roast with vegetables and gravy. Feel free to add other vegetables to this pot roast, such as small white onions, parsnips, or sweet potato chunks.
Ingredients:
- 1 chuck pot roast, tender chuck, chuck arm, etc., 3 to 4 pounds
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- dash leaf thyme
- dash garlic powder
- 1/8 teaspoon black pepper
- 1 tablespoon olive oil
- 3 cups beef broth
- 5 to 6 medium potatoes, peeled, quartered (about 1 1/4 pounds)
- 1 cup baby carrots
- 1 small rutabaga or a few turnips, peeled and cut in chunks
- 1 medium yellow onion, cut in chunks
- 1/2 cup red wine or more beef broth
- 3 tablespoons all-purpose flour
- 3 to 4 tablespoons cold water
Preparation:
In a food storage bag, toss pot roast with 1/4 cup flour, 1/2 teaspoon of salt, 1/2 teaspoon of onion powder, a dash of thyme, and a dash of garlic powder.
Heat oil in a Dutch oven or large saucepan; add the pot roast and brown on all sides. Add beef broth and bring to a simmer. Reduce heat to low, cover, and simmer for 2 1/2 hours. Add 1/2 cup red wine or beef broth, along with the vegetables. Cover and simmer for 45 minutes longer, or until vegetables are tender. Strain juices into a saucepan and bring to a boil; reduce heat to a simmer. Simmer for 5 minutes. Combine 3 tablespoons flour with 3 to 4 tablespoons water and whisk to make a smooth mixture. Stir into the simmering broth, a little at a time, until thickened as desired.
Arrange sliced pot roast and vegetables on a platter. Drizzle some of the gravy over the sliced beef or serve gravy on the side.
Serves 6.
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5 out of 5
Excellent!September 28, 2009By sleepysmile
"This recipe was fantastic! This is the first time I've ever tried making a pot roast, and it turned out great. Although, If you season it exactly as they say, I found it to be a little bland for my liking. I added a bit more salt, black pepper, a little thyme and garlic salt, and it was perfect. I didn't use red wine, just beef broth. But, with all the good reviews by the people that did use red wine, I am going to try it that way next time! Any suggestions as to what red wine would go best with this recipe??"
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