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.
Prep Time:
40 mins
Total Time:
2 hrs 25 mins
Servings:
Makes 4 to 6 servings.
Ingredients
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one 1-1/2 to 2-pound beef chuck pot roast
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1 teaspoon lemon-pepper seasoning or 1/2 teaspoon cracked black pepper
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1 tablespoon cooking oil
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1/2 cup water
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1/4 cup tomato juice
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1/4 cup dry white wine, beef broth, or water
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1 teaspoon instant beef bouillon granules
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1/2 teaspoon dried thyme, crushed
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4 medium carrots, cut into 1-1/2-inch pieces
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2 medium potatoes, peeled and quartered
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1 medium onion, cut into wedges
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1/3 cup cold water
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3 tablespoons all-purpose flour
Directions
1.
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.
2.
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.)
3.
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.
4.
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
Calories 432, Total Fat 19 g, Saturated Fat 7 g, Cholesterol 105 mg, Sodium 587 mg, Carbohydrate 28 g, Protein 34 g.
Percent Daily Values are based on a 2,000 calorie diet
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