Pot Roast with Roasted Vegetables

This time of year we seem to get back to making and eating a little heavy heartier meals. “Pot Roast with Roasted Vegetables” is a great one pot meal that is simple and fills that description. The colder weather brings out the need, want, desire for hot meals. Our family loves beef.  That is the plain and simple truth of it.  Just another family favorite.

It is important to remember that you need a good cut of meat to work with. Paying a little more for a good cut is well worth the extra cost.


Pot Roast with Roasted Vegetables

4-6 lbs Chuck, Rump or Bottom Round Roast

1 Tbsp olive oil

1 tsp salt

2 onions, sliced

1 tsp black pepper

4 sprigs of thyme

2 cloves garlic, sliced

2 cups beef broth

1/4 cup red wine vinegar

3 lbs Yukon gold potatoes

2 lbs baby carrots

On the stove top, in a large, covered, oven proof Dutch oven, heat olive oil.  Brown roast on all sides in the hot oil.  Season with salt and pepper.  Place the onion, thyme and garlic on top the roast. Pour broth and vinegar in bottom of pan.  Cover and place in 325 degree oven for 3-4 hours.

Prepare vegetables by cutting them into desired sized pieces while your meat is cooking and place them in a separate bowl.

When roast is slightly tender add the prepared vegetables and continue cooking until vegetables are done, about 60-90 minutes. We like to serve the sliced roast and vegetables on a large platter making it a nice one dish meal.

We like gravy with ours, so I make a roux and using the broth I make as much gravy as possible. This time I added some left over half and half. It made a great creamy gravy. We love it. I hope you will too. It’s great served with Iowa Salad .


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