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

Source: Midwest Living
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine flour, thyme, and pepper. Coat pot roast with the flour mixture.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Add vegetables. Cover; bake 45 minutes more or until meat is tender.

Instructions Checklist
  • 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.

Tips

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

Reviews