This is an old-fashioned tender beef pot roast with vegetables and homemade gravy. Feel free to add other vegetables to this pot roast, such as small white onions, parsnips, or sweet potato chunks.
The pot roast is served along with the vegetables and beef gravy.
- 1 chuck pot roast, tender chuck, chuck arm, etc., 3 to 4 pounds
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- dash leaf thyme
- dash garlic powder
- 1/8 teaspoon black pepper
- 1 tablespoon extra-virgin olive oil
- 3 cups beef broth, unsalted or low sodium
- 5 to 6 medium potatoes, peeled, quartered (about 1 1/4 pounds)
- 1 cup baby carrots
- 1 small rutabaga or a few turnips, peeled and cut into chunks
- 1 medium yellow onion, cut into chunks
- 1/2 cup red wine or more beef broth
- 3 tablespoons all-purpose flour
- 3 to 4 tablespoons cold water
- Gather the ingredients.
- In a bowl or food storage bag, combine 1/4 cup flour, 1/2 teaspoon of salt, 1/2 teaspoon of onion powder, a dash of thyme, and a dash of garlic powder. Coat the pot roast with seasoned flour mixture.
- Heat the olive oil oil in a Dutch oven or large saucepan; add the pot roast and brown on all sides. Add beef broth and bring to a simmer. Reduce heat to low, cover, and simmer for 2 1/2 hours.
- Add 1/2 cup red wine or more beef broth, along with the vegetables. Cover and simmer for 45 minutes longer, or until vegetables are tender.
- Remove the meat and vegetables to a platter and keep warm.
- Strain the liquids into a saucepan and skim off excess fat (or use a fat separator). Bring to a boil and reduce heat; simmer for 5 minutes to reduce slightly.
- In a small bowl or cup, combine 3 tablespoons flour with 3 to 4 tablespoons of cold water and whisk until the mixture is smooth.
- Stir the flour and water mixture into the simmering broth, a little at a time, until thickened as desired.
- Arrange sliced pot roast and vegetables on a platter. Drizzle some of the gravy over the sliced beef or serve gravy on the side.
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|Nutritional Guidelines (per serving)|