Pot Roast Jardiniere

Submitted by spoilme

"From a Southern Living cookbook. It's a great make-ahead dish. No crock pot needed."

 

• Ready In: 3hrs 10mins
• Ingredients: 11
• Yields: 1 roast
• Serves: 6

ingredients

• 3 lbs boneless chuck roast
• 1 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 tablespoon vegetable oil
• 1 (14 ounce) can beef broth
• 4 carrots, peeled and quartered
• 2 medium onions, quartered
• 4 medium potatoes, quartered
• 1 teaspoon rosemary
• 1⁄4 cup all-purpose flour
• 1⁄4 cup water

directions

1. Rub roast with salt and pepper. Brown roast in hot oil over medium heat in Dutch oven.
2. Add broth; bring mixture to a boil. Cover, reduce heat, and simmer 2 1/2 hours.
3. 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.
4. Whisk together flour and water until smooth. Whisk into reserved liquid in Dutch oven; cook over medium heat until thickened, stirring constantly.
5. Serve gravy with roast and vegetables.

Reviews

[NorthwestGal]

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.