Classic Beef Pot Roast With Root Vegetables

More from this source
Beef Board Recipes


Add a comment


1 boneless beef chuck shoulder, arm or blade pot roast (2-1/2 to 3 pounds)

1 tablespoon vegetable oil

1/2 teaspoon salt

1/2 teaspoon pepper

1 can (14 to 14-1/2 ounces) ready-to-serve beef broth

1 pound small red-skinned potatoes (about 1-1/2-inch diameter), cut in half

1 pound carrots, peeled, cut diagonally into 1-1/2-inch pieces

1 large onion, cut into 8 wedges

1/2 cup frozen peas

2 tablespoons all-purpose flour dissolved in 1/4 cup cold water

Chopped fresh parsley (optional)

2 cloves garlic, minced

2 teaspoons dried thyme leaves, crushed

You might also like

Classic Pot Roast
Whole Foods Market
Classic Pot Roast Recipe
Real Simple
Slow-Cooker Market-Fresh Pot Roast
Kraft Foods
Spanish-Style Pot Roast
Kraft Foods
Prairieland Pot Roast
Kraft Foods
Classic Pot Roast
My Recipes
Classic Pot Roast With Winter Veggies
My Recipes
Classic Pot Roast
Pot Roast
The Pioneer Woman
Balsamic And Onion Pot Roast In The Crockpot
Kalyn's Kitchen