Author :: ArielRose
Category :: Main Dish Recipes
Ingredients ::
- 2 garlic cloves, minced
- 2 teaspoons dried thyme leaves, crushed
- 1 boneless beef chuck shoulder, arm or blade pot roast (2-1/2 to 3 pounds)
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (14- to 14-1/2-ounce) can ready-to-serve beef broth
- 1 pound small red-skinned potatoes, cut in half
- 1 pound carrots, peeled, cut diagonally into 1-1/2-inch pieces
- 1 large onion, cut into 8 wedges
- 1/2 cup frozen peas
- 2 tablespoons all-purpose flour dissolved in 1/4 cup cold water
- Chopped fresh parsley (optional)
Classic Beef Pot Roast with Root Vegetables
6 to 8 servings
Combine garlic and thyme; press evenly onto pot roast.
In large pot, heat oil over medium heat. Add roast and brown evenly; pour off drippings. Season with salt and pepper.
Add broth to pot and bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 hours. Add potatoes, carrots, and onion; bring to a boil.
Reduce heat; continue simmering, covered, 25 minutes. Stir in peas; continue simmering 5 to 10 minutes, until roast and vegetables are fork-tender.
Remove roast and vegetables; keep warm. If necessary, skim fat from cooking liquid and return 1-1/2 cups cooking liquid to pot. Stir in flour mixture and bring to a boil, stirring constantly. Cook and stir 2 to 3 minutes, until thickened.
Carve roast into thin slices; serve with vegetables and gravy. Garnish with parsley, if desired.
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