Harvest Pot Roast With Vegetables Recipe

Name: Harvest Pot Roast With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices bacon, halved crosswise; 2 pounds red skinned or Yukon gold potatoes, peeled and cut in 2-inch pieces; 1 small rutabaga, cut in 2-inch pieces; 4 to 6 carrots, peeled, cut in 2-inch lengths, halved lengthwise; Salt and pepper; 1 teaspoon dried leaf thyme, divided; 1 boneless beef chuck roast, about 3 pounds; 1 bag, about 16 ounces, frozen small white onions; 8 ounces mushrooms, scrubbed and left whole, halved if large; 1 1/2 cups beef broth; 3 tablespoons tomato paste; 2 tablespoons flour; 2 to 3 tablespoons cold water

Servings: persons

6 slices bacon, halved crosswise
2 pounds red skinned or Yukon gold potatoes, peeled and cut in 2-inch pieces
1 small rutabaga, cut in 2-inch pieces
4 to 6 carrots, peeled, cut in 2-inch lengths, halved lengthwise
Salt and pepper
1 teaspoon dried leaf thyme, divided
1 boneless beef chuck roast, about 3 pounds
1 bag, about 16 ounces, frozen small white onions
8 ounces mushrooms, scrubbed and left whole, halved if large
1 1/2 cups beef broth
3 tablespoons tomato paste
2 tablespoons flour
2 to 3 tablespoons cold water

1
Place bacon over the bottom of the crockpot. Arrange potatoes, rutabaga, and carrots over the bacon. Sprinkle lightly with salt, pepper, and half of the thyme. Place the pot roast on the vegetables, then add onions, and mushrooms over and around the roast. Sprinkle lightly with salt, pepper, and the remaining thyme. Combine beef broth and tomato paste; pour over the pot roast. Cover and cook on LOW for 8 to 10 hours.
2
Remove the pot roast to a warm platter. With a slotted spoon, remove vegetables and arrange around the roast. Cover and keep warm.
3
Separate fat and broth using a fat separator, or skim fat off the top of the broth; discard fat. Put the broth in a saucepan and bring to a boil; reduce heat to medium and simmer for 5 minutes.
4
In a cup of small bowl, whisk flour with water until smooth. Whisk the flour mixture into the broth until thickened and bubbly. Serve gravy with the meat and vegetables.

580

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 slices bacon, halved crosswise, 2 pounds red skinned or Yukon gold potatoes, peeled and cut in 2-inch pieces, 1 small rutabaga, cut in 2-inch pieces, 4 to 6 carrots, peeled, cut in 2-inch lengths, halved lengthwise, and more.

Yes, Harvest Pot Roast With Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Harvest Pot Roast With Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions