DeSoto House Pot Roast | Midwest Living

DeSoto House Pot Roast

DeSoto House Pot Roast

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

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A quartet of root vegetables combines in this tender, herbed pot roast dinner.


  • 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)


  1. In a small bowl, combine flour, thyme, and pepper. Coat pot roast with the flour mixture.
  2. 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.
  3. Add vegetables. Cover; bake 45 minutes more or until meat is tender.
  4. 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.


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

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