Classic Pot Roast with Root Vegetables Recipe

A hearty dish, this classic pot roast will taste just like Grandma’s.

Ingredients

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• boneless beef chuck shoulder, arm or blade pot roast (2 ½ to 3 pounds)
• 1 tablespoon vegetable oil
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 can (14 to 14 ½ ounces) ready-to-serve beef broth
• 1 pound small red-skinned potatoes (about 1 ½-inch diameter), cut in half
• 1 pound carrots, peeled, cut diagonally into 1 ½-inch pieces
• 1 large onion, cut into 8 wedges
• ½ cup frozen peas
• 2 tablespoons all-purpose flour dissolved in ¼ cup cold water
• fresh parsley, chopped (optional)
• 2 cloves garlic, minced
• 2 teaspoons dried thyme leaves, crushed

Directions

1. 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.
2. Add broth to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2 hours and 15 minutes. 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.
3. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary. Measure 1 ½ 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 pot roast into thin slices; serve with vegetables and gravy. Garnish with parsley, if desired.

Recipe Courtesy of National Cattlemen’s Beef Association

• beef
• dinner
• pot roast
• vegetables