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DeSoto House Pot Roast
Bake: 2 hrs at 325°F
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
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.
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Add baby vegetables during the last 20 minutes of cooking. They don't need to cook as long as the regular vegetables.
