Pot Roast with Roasted Root Vegetables Recipe

Name: Pot Roast with Roasted Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds beef bottom round roast; 2 teaspoons salt, plus more for seasoning; 1/2 teaspoon freshly ground black pepper, plus more for seasoning; 2 tablespoons all-purpose flour; 2 tablespoons canola oil; 2 carrots, cut into 2-inch pieces; 2 stalks celery; 1 medium yellow onion; 1 (15-ounce) can beef broth; 1 cup water; 1 tablespoon minced fresh garlic; 2 tablespoons Worcestershire sauce; 4 sprigs fresh thyme; 2 carrots, cut into 3-inch pieces; 2 russet potatoes, cut into 1-inch cubes; 1/2 pound turnips, cut into wedges; 2 tablespoons canola oil; 1 teaspoon each fresh rosemary and fresh thyme leaves; 1 red onion, sliced

Servings: persons

1 1/2 pounds beef bottom round roast
2 teaspoons salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
2 tablespoons all-purpose flour
2 tablespoons canola oil
2 carrots, cut into 2-inch pieces
2 stalks celery
1 medium yellow onion
1 (15-ounce) can beef broth
1 cup water
1 tablespoon minced fresh garlic
2 tablespoons Worcestershire sauce
4 sprigs fresh thyme
2 carrots, cut into 3-inch pieces
2 russet potatoes, cut into 1-inch cubes
1/2 pound turnips, cut into wedges
2 tablespoons canola oil
1 teaspoon each fresh rosemary and fresh thyme leaves
1 red onion, sliced

1
Season the beef with salt and pepper and lightly coat with flour.
2
Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides.
3
Remove to a platter and set aside.
4
Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef.
5
Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours.
6
When finished, remove the meat to a serving platter.
7
Let the vegetables and broth cool for about 5 minutes, then add to a blender.
8
Slowly blend until smooth and transfer to a serving bowl.
9
Serve the gravy with the pot roast and roasted root vegetables.
10
For Roasted Root Vegetables:
11
One hour before the pot roast is done cooking, preheat the oven to 400 degrees F. Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion.
12
Season with salt and pepper, to taste, and arrange on a sheet tray.
13
Roast for 30 minutes, then toss and roast another 30 minutes.
14
Arrange on a serving platter and serve.
15
Use the leftovers to make Roasted Root Vegetable Pasta Salad or Southwestern Beef and Black Bean Chili.

710

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: 1 1/2 pounds beef bottom round roast, 2 teaspoons salt, plus more for seasoning, 1/2 teaspoon freshly ground black pepper, plus more for seasoning, 2 tablespoons all-purpose flour, and more.

Yes, Pot Roast with Roasted Root 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.

Pot Roast with Roasted Root Vegetables

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