Recipe finder
DeSoto House Pot Roast
- Makes: 4 to 6 servings
- Prep 30 mins
- Bake 2 hrs
A quartet of root vegetables combines in this tender, herbed pot roast dinner.
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.
