CLASSIC BEEF POT ROAST

Classic Beef Pot Roast  --
 
  • Total Recipe Time: 3 hours 20 minutes
  • Makes 8 servings.

INGREDIENTS

  1. 1 beef Cross Rib Chuck Roast or Arm Chuck Roast Boneless (2-1/2 to 3-1/2 pounds)
  2. 1/2 cup all-purpose flour
  3. 1 teaspoon salt
  4. 1 teaspoon pepper
  5. 1 tablespoon vegetable oil
  6. 4 cups reduced-sodium beef broth
  7. 2 tablespoons tomato paste
  8. 2 teaspoons dried thyme leaves
  9. 1 pound small red-skinned potatoes (about 1-1/2-inch diameter), cut in half
  10. 1 pound carrots, peeled, cut into 1-1/2-inch pieces
  11. 2 large onions, cut into 8 wedges each

INSTRUCTIONS FOR CLASSIC BEEF POT ROAST

  1. Combine flour, salt and pepper; coat beef roast with 2 tablespoons flour mixture.  Reserve remaining flour mixture.  Heat oil in stock pot over medium heat until hot.  Place roast in stockpot; brown evenly.  Pour off drippings.
  2. Combine broth, tomato paste and thyme in stock pot; whisk in reserved flour mixture.  Bring to a boil.  Reduce heat; cover tightly and simmer 1-3/4 to 2 hours. Stir gravy.  Add potatoes, carrots and onions to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes to 1 hour or until roast and vegetables are fork-tender.
  3. Carve roast into slices or chunks; serve with vegetables and gravy.
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