DeSoto House Pot Roast

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Published on Midwest Living (http://www.midwestliving.com)

DeSoto House Pot Roast

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Makes: 4 to 6 servings
Prep 30 mins
Bake 2 hrs

Ingredients

2 tablespoons all-purpose flour
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1 2 - pound boneless beef chuck pot roast
1 tablespoon cooking oil
1/2 cup beef broth
4 small potatoes, quartered (12 ounces)
2 small sweet potatoes, peeled and quartered (12 ounces)
2 rutabagas, peeled and quartered, or 2 cups peeled baby turnips (12 ounces)
2 carrots, peeled and quartered, or 2 cups peeled baby carrots (6 ounces)
Fresh herb sprigs (optional)

Directions

In a small bowl, combine flour, thyme, and pepper. Coat pot roast with the flour mixture.
In a Dutch oven, brown roast in hot oil on both sides. Add beef broth. Bake, covered, in 325 degree F oven 1-1/4 hours.
Add vegetables. Cover; bake 45 minutes more or until meat is tender.
Slice the meat and arrange on a warm dinner plate. Arrange the vegetables around the meat. Spoon pan juices over the meat and vegetables. Garnish with some fresh herbs, if you life.

Note

Add baby vegetables during the last 20 minutes of cooking. They don't need to cook as long as the regular vegetables.

Source URL (retrieved on June 19, 2013): http://www.midwestliving.com/recipe/beef/desoto-house-pot-roast/

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