|Nutritional Guidelines (per serving)|
This pot roast is an all-in-one meal that your family will love. Carrots, rutabaga, and potatoes make this classic beef pot roast a hearty one-pot meal.
If you have other favorite vegetables you like in a pot roast, feel free to add them. Parsnips and turnips may be added. Or add frozen peas or mixed vegetables near the end of the cooking time. Variations include the yankee pot roast, and the perfect pot roast.
- 4 pounds beef pot roast (lean chuck or other beef suitable for braising)
- 1 to 2 tablespoons all-purpose flour (for dredging)
- 2 tablespoons vegetable oil
- Pinch kosher salt
- Pinch black pepper (freshly ground)
- 1 medium onion (halved, sliced)
- 1/4 cup water (or low sodium beef broth)
- 4 medium potatoes (halved)
- 6 carrots (halved lengthwise)
- 4 onions (cut into wedges)
- 2 tablespoons all-purpose flour (for the gravy)
Dredge pot roast with the flour.
Heat the oil in a heavy Dutch oven or stockpot over medium heat. Add the flour-coated roast and cook, turning to brown all sides. Remove to a plate and set aside.
Place the sliced onions in the pan and cook, stirring, until lightly browned.
Place the roast on the onions and season with the salt and pepper; add the water or broth. Cover and simmer for 2 hours.
Add the vegetables and simmer for 1 hour longer.
With a slotted spoon, remove the beef and vegetables to a warm platter and keep warm.
Make the gravy: add enough water or low sodium beef broth to the pot roast liquid to make 2 cups; heat. Mix 2 tablespoons of flour with a little cold water; stir until smooth. Stir flour mixture into the broth and season to taste. Cook, stirring, until thickened.
Pour the sauce over the pot roast and vegetables or serve on the side.