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Classic Beef Pot Roast with Root Vegetables
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Total recipe time: 3-1/4 to 3-1/2 hours
Makes 6 to 8 servings
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Ingredients
- 1 boneless beef chuck shoulder, arm or blade pot roast (2-1/2 to 3 pounds)
 *Beef bottom round or beef round rump roast may be substituted for shoulder, arm or blade pot roast. Simmer 2-1/2 hours before adding vegetables.
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
- 1 pound small red-skinned potatoes (about 1-1/2-inch diameter), cut in half
- 1 pound carrots, peeled, cut diagonally into 1-1/2-inch pieces
- 1 large onion, cut into 8 wedges
- 1/2 cup frozen peas
- 2 tablespoons all-purpose flour dissolved in 1/4 cup cold water
- Chopped fresh parsley (optional)
Seasoning: - 2 cloves garlic, minced
- 2 teaspoons dried thyme leaves, crushed
Instructions
- Combine seasoning ingredients; press evenly onto all surfaces of beef pot roast. Heat oil in stockpot over medium heat until hot. Place pot roast in stockpot; brown evenly. Pour off drippings. Season with salt and pepper.
- 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 pot roast and vegetables are fork-tender. Stir in peas; simmer 5 minutes.
- Remove pot 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.
- Carve pot roast into thin slices; serve with vegetables and gravy. Garnish with parsley, if desired.
Nutritional Information Per Serving
Nutrition information per serving (1/6 of recipe): 335 calories; 10 g fat (3 g saturated fat; 4 g monounsaturated fat); 75 mg cholesterol; 633 mg sodium; 27 g carbohydrate; 4.2 g fiber; 32 g protein; 4.8 mg niacin; 0.5 mg vitamin B6; 3.2 mcg vitamin B12; 4.8 mg iron; 33.3 mcg selenium; 7.1 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.
Nutrition information per serving (1/8 of recipe): 251 calories; 7 g fat (2 g saturated fat; 3 g monounsaturated fat); 57 mg cholesterol; 475 mg sodium; 21 g carbohydrate; 3.2 g fiber; 24 g protein; 3.6 mg niacin; 0.3 mg vitamin B6; 2.4 mcg vitamin B12; 3.6 mg iron; 25.0 mcg selenium; 5.4 mg zinc.
This recipe is an excellent source of protein, vitamin B12, iron, selenium and zinc; and a good source of fiber, niacin and vitamin B6.
Cook's Notes
Recipe can be prepared in a 4-1/2 to 5-1/2 quart slow cooker. Increase garlic to 3 cloves and dried thyme leaves to 1 tablespoon. Prepare recipe through step 1, browning pot roast, if desired. Place potatoes, carrots and onions in slow cooker; top with pot roast. Add broth. Cover and cook on LOW 8 to 9 hours or on HIGH 5 to 6 hours until beef is fork tender. Add peas; cook 5 minutes. Remove pot roast and vegetables; proceed to make gravy in stockpot or small saucepan as directed in step 3.
Reviews
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Reviewed by donaldb on 4/24/11
very good,, made it for easter dinner
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