Pot Roast Jardiniere
photo by NorthwestGal
- Ready In:
- 3hrs 10mins
- Ingredients:
- 11
- Yields:
-
1 roast
- Serves:
- 6
ingredients
- 1360.77 g boneless chuck roast
- 4.92 ml salt
- 1.23 ml pepper
- 14.79 ml vegetable oil
- 396.89 g can beef broth
- 4 carrots, peeled and quartered
- 2 medium onions, quartered
- 4 medium potatoes, quartered
- 4.92 ml rosemary
- 59.14 ml all-purpose flour
- 59.14 ml water
directions
- Rub roast with salt and pepper. Brown roast in hot oil over medium heat in Dutch oven.
- Add broth; bring mixture to a boil. Cover, reduce heat, and simmer 2 1/2 hours.
- Add vegetables and rosemary to Dutch oven. Cover and cook 1 more hour or until meat and vegetables are tender. Remove roast and vegetables with a slotted spoon to a serving platter, reserving liquid in pan.
- Whisk together flour and water until smooth. Whisk into reserved liquid in Dutch oven; cook over medium heat until thickened, stirring constantly.
- Serve gravy with roast and vegetables.
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Reviews
-
We really enjoyed this wonderful pot roast recipe. It was simple to prepare, and the taste was sensational. I thought the rosemary was the perfect amount, providing a great herbal touch without overpowering everything else. Thank you for sharing your recipe, spoilme. Made for Spring 2012 Pick-A-Chef.