Beef Pot Roast With Root Vegetables

Name: Beef Pot Roast With Root Vegetables
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 8 serving(s)
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

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Recipe by Sageca

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: 5hrs 30mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

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

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