beefitswhatsfordinner.com
Classic Beef Pot Roast
Now this is a crave-worthy dinner. Tender beef pot roast cooked low and slow with carrots and potatoes. This is as classic as it gets.
Prep
—
Cook
—
Total
3h 20m
Serves
8
Instructions
- 01
Combine flour, salt and pepper; coat beef Cross Rib Chuck Roast with 2 tablespoons flour mixture. Reserve remaining flour mixture. Heat oil in stock pot over medium heat until hot. Place roast in stockpot; brown evenly. Pour off drippings.
- 02
Combine broth, tomato paste and thyme in stock pot; whisk in reserved flour mixture. Bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2 hours. Stir gravy. Add potatoes, carrots and onions to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes to 1 hour or until roast and vegetables are fork-tender.
- 03
Carve roast into slices or chunks; serve with vegetables and gravy.
Nutrition
per serving
- Calories
- 360
- Protein
- —
- Carbs
- —
- Fat
- —
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