DeSoto House Pot Roast
A quartet of root vegetables combines in this tender, herbed pot roast dinner.
Prep Time:
20 mins
Total Time:
2 hrs 20 mins
Servings:
4 to 6 servings
Ingredients
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2 tablespoons all-purpose flour
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1/2 teaspoon dried thyme, crushed
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1/4 teaspoon pepper
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1 2-pound boneless beef chuck pot roast
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1 tablespoon cooking oil
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1/2 cup beef broth
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4 small potatoes, quartered (12 ounces)
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2 small sweet potatoes, peeled and quartered (12 ounces)
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2 rutabagas, peeled and quartered, or 2 cups peeled baby turnips (12 ounces)
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2 carrots, peeled and quartered, or 2 cups peeled baby carrots (6 ounces)
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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. Makes 4 to 6 servings.
Note
Add baby vegetables during the last 20 minutes of cooking. They don't need to cook as long as the regular vegetables.
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