Classic Pot Roast with Root Vegetables Recipe
A hearty dish, this classic pot roast will taste just like Grandma’s.
- 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
- 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 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.
- 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.
- Carve pot roast into thin slices; serve with vegetables and gravy. Garnish with parsley, if desired.
Recipe Courtesy of National Cattlemen’s Beef Association