CLASSIC BEEF POT ROAST WITH ROOT VEGETABLES

Classic Beef Pot Roast with Vegetables --
Lean Cut
  • Total Recipe Time: 3-1/4 to 3-1/2 hours
  • Makes 6 to 8 servings

INGREDIENTS

  1. 1 beef Shoulder Roast, Arm Chuck Roast Boneless or Blade Chuck Roast Boneless (2-1/2 to 3 pounds)
  2. 1 tablespoon vegetable oil
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon pepper
  5. 1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
  6. 1 pound small red-skinned potatoes (about 1-1/2-inch diameter), cut in half
  7. 1 pound carrots, peeled, cut diagonally into 1-1/2-inch pieces
  8. 1 large onion, cut into 8 wedges
  9. 1/2 cup frozen peas
  10. 2 tablespoons all-purpose flour dissolved in 1/4 cup cold water
  11. Chopped fresh parsley (optional)
Seasoning:
  1. 2 cloves garlic, minced
  2. 2 teaspoons dried thyme leaves, crushed

INSTRUCTIONS FOR CLASSIC BEEF POT ROAST WITH ROOT VEGETABLES

  1. Combine seasoning ingredients; press evenly onto all surfaces of beef roast. Heat oil in stockpot over medium heat until hot. Place roast in stockpot; brown evenly. Pour off drippings. Season with salt and pepper.
  2. Add broth to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 hours. Add potatoes, carrots and onion to stockpot; bring to a boil. Reduce heat; continue simmering, covered, 25 to 30 minutes or until roast and vegetables are fork-tender. Stir in peas; simmer 5 minutes.
  3. Remove roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary. Measure 1-1/2 cups cooking liquid and return to stockpot; stir in flour mixture. Bring to a boil, stirring constantly; cook and stir 2 to 3 minutes or until thickened.
  4. Carve roast into thin slices; serve with vegetables and gravy. Garnish with parsley, if desired.
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