Beef Pot Roast With Root Vegetables

This pot roast is the recipe I have been making all my cooking life The secret is to find a cut of meat that is well marbled; chuck, boneless blade, shoulder roast. Talk to your butcher. Personally, I find the roast is juicier if you are not able to slice it, but chunk it to serve. If you own a Creuset or a dutch oven; now is the time to take it out. I don't so I use my cheap roast pan. Stilll comes out fabulous.

• Ready In: 5 hrs 30 mins
• Serves: 8

Ingredients

• 6 -8  lbs  roast  beef blade roast
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  tablespoon olive oil
• 2  onions, chopped
• 2  garlic cloves, finely chopped
• 4  cups beef broth
• 2  onions, cut in 1/2
• 8  carrots
• 8  yukon gold potatoes

Directions

1. Pat roast dry; season with salt and pepper.
2. Heat oil in Dutch oven on medium-high heat. Add roast; brown well on all sides, 10 to 15 minutes.
3. Remove roast from pan and place in roasting pan.
4. Add first batch of chopped onions and garlic. Cook until tender, about 4 minutes.
5. Add 2 cups broth; bring to boil and deglaze pan. Add to roast pan. Cover tightly; cook in preheated 350ºF oven for 3 hours.
6. Arrange remaining onions, carrots, potatoes and remaining beef broth around roast. Cover and continue to cook for 2 hours or until vegetables and beef are tender.
7. Remove beef and vegetables to serving platter; keep warm.
8. Skim any fat from juices; pour both into gravy bowl.
9. Slice meat or chunk up meat, arrange with vegetables on plates and spoon juices on top.