Beef Pot Roast

Simmer or bake this budget-friendly cut of beef and nutritious root vegetables. Then make flavorful gravy with the pan juices for a hearty one pan, one dish meal.

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Servings: 4 to 6
Prep Time: 40 mins
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  • 1  1 1/2 - 2  pound 
    beef chuck pot roast
  • 1   teaspoon 
    lemon-pepper seasoning or 1/2 teaspoon cracked black pepper
  • 1   tablespoon 
    cooking oil
  • 1/2  cup 
  • 1/4  cup 
    tomato juice
  • 1/4  cup 
    dry white wine, beef broth, or water
  • 1   teaspoon 
    instant beef bouillon granules
  • 1/2  teaspoon 
    dried thyme, crushed
  • 4   
    medium carrots, cut into 1-1/2-inch pieces
  • 2   
    medium potatoes, peeled and quartered
  • 1   
    medium onion, cut into wedges
  • 1/3  cup 
    cold water
  • 3   tablespoons 
    all-purpose flour
Trim separable fat from roast. Rub 1 side with lemon-pepper seasoning. In a Dutch oven brown roast on all sides in hot oil. Drain off fat.
Combine the 1/2 cup water; tomato juice; wine, beef broth, or water; bouillon granules; and thyme. Pour around roast in Dutch oven. Bring to boiling; reduce heat. Cover and simmer 1 hour. (Or, bake, covered, in a 325 degree F oven 1 hour.)
Add carrots, potatoes, and onion to meat. Cover; simmer or bake 45 to 60 minutes more or until tender, adding additional water, if necessary. Use a slotted spoon to remove meat and vegetables; keep warm.
For gravy, pour pan juices into a large measuring cup. Skim off fat; discard. If necessary, add water to pan juices to equal 1-1/4 cups. Return liquid to Dutch oven. Combine cold water and flour. Stir into juices in Dutch oven. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Serve with meat and vegetables. Makes 4 to 6 servings.
Nutrition information
Per Serving: cal. (kcal) 432, Fat, total (g) 19, chol. (mg) 105, sat. fat (g) 7, carb. (g) 28, pro. (g) 34, sodium (mg) 587, Percent Daily Values are based on a 2,000 calorie diet
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