Beef Pot Roast With Root Vegetables

READY IN: 5hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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