Special Diets

Classic Beef Pot Roast with Root Vegetables

• From: The Beef Checkoff

Ingredients

• 1 boneless beef chuck shoulder, arm or blade pot roast (2-1/2 to 3 pounds)

• 1 Tbs vegetable oil

• 1/2 tsp salt

• 1/2 tsp pepper

• 1 can (14 to 14-1/2 ounces) ready-to-serve beef broth

• 1 lb small red-skinned potatoes (about 1-1/2-inch diameter), cut in half

• 1 lb carrots, peeled, cut diagonally into 1-1/2-inch pieces

• 1 large onion, cut into 8 wedges

• 1/2 cup frozen peas

• 2 Tbs all-purpose flour dissolved in 1/4 cup cold water

• chopped fresh parsley (optional)

• Seasoning2 cloves garlic, minced

• 2 tsp dried thyme leaves, crushed

This classic version of beef pot roast is sure to become a tradition in your house.

Directions

• 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 2-1/4 hours. 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 1-1/2 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.