CLASSIC BEEF POT
ROAST WITH ROOT
VEGETABLES
Total preparation
and cooking
time:3-1/4 to 3-1/2
hours
1
boneless beef
chuck shoulder,
arm or
blade pot roast
(2-1/2 to 3
pounds)
1 tablespoon
vegetable oil
1/2 teaspoon
salt
1/2 teaspoon
pepper
1 can (14 to
14-1/2 ounces)
beef broth
1 pound small
red-skinned
potatoes
(about
1-1/2-inch
diameter), cut
in half
1 pound carrots,
peeled, cut
diagonally
into 1-1/2-inch
pieces
1 large onion,
cut into 8
wedges
1/2 cup frozen
peas
2 tablespoons
all-purpose
flour dissolved
in 1/4 cup cold
water
Chopped fresh
parsley
(optional)
Seasoning:
2 cloves garlic,
minced
2 teaspoons
dried thyme
leaves, crushed
Combine
seasoning
ingredients;
press evenly
onto all
surfaces of beef
pot roast. Heat
oil in stockpot
over medium heat
until hot. Place
pot roast in
stockpot; brown
evenly. Pour off
drippings.
Season with salt
and pepper.
Add broth to
stockpot; bring
to a boil.
Reduce heat;
cover tightly
and simmer 2-1/4
hours. Add
potatoes,
carrots and
onion to
stockpot; bring
to a boil.
Reduce heat;
continue
simmering,
covered, 25 to
30 minutes or
until pot roast
and vegetables
are fork-tender.
Stir in peas;
simmer 5
minutes.
Remove pot roast
and vegetables;
keep warm. Skim
fat from cooking
liquid, if
necessary.
Measure 1-1/2
cups cooking
liquid and
return to
stockpot; stir
in flour
mixture. Bring
to a boil,
stirring
constantly; cook
and stir 2 to 3
minutes or until
thickened.
Carve pot roast
into thin
slices; serve
with vegetables
and gravy.
Garnish with
parsley, if
desired.
Makes 6 to 8
servings.
Cook's Tip: Beef
bottom round or
beef round rump
roast may be
substituted for
shoulder, arm or
blade pot roast.
Simmer 2-1/2
hours before
adding
vegetables.
Cook's
Tip: Recipe can
be prepared in a
4-1/2 to 5-1/2
quart slow
cooker. Increase
garlic to 3
cloves and dried
thyme leaves to
1 tablespoon.
Prepare recipe
through step 1,
browning
potroast, if
desired. Place
potatoes,
carrots and
onions in slow
cooker; top with
pot roast. Add
broth. Cover and
cook on LOW 8 to
9 hours or on
HIGH 5 to 6
hours until beef
is fork tender.
Add peas; cook 5
minutes. Remove
pot roast and
vegetables;
proceed to make
gravy in
stockpot or
small saucepan
as directed in
step 3.
Nutrition
information per
serving (1/6 of
recipe): 335
calories; 10 g
fat (3 g
saturated fat; 4
g
monounsaturated
fat); 75 mg
cholesterol; 633
mg sodium; 27 g
carbohydrate;
4.2 g fiber; 32
g protein; 4.8
mg niacin; 0.5
mg vitamin B6;
3.2 mcg vitamin
B12; 4.8 mg
iron; 33.3 mcg
selenium; 7.1 mg
zinc.
The
Beef Checkoff Program was established as part of the
1985 Farm Bill. The checkoff assesses $1 per head on
the sale of live domestic and imported cattle, in
addition to a comparable assessment on imported beef
and beef products. States retain up to 50 cents on
the dollar and forward the other 50 cents per head
to the Cattlemen's Beef Promotion and Research
Board, which administers the national checkoff
program, subject to USDA approval.