NO-FUSS POT ROAST WITH VEGETABLES
Found in a booklet called No-Fuss Oven Fare. The only thing I change from the original recipe is I add brewed coffee in place of dry red wine. Feel free to use what you would prefer or what is on hand in case you don't have leftover coffee. This can also be prepared in a crock-pot. I have entered those instructions too.
Provided by HokiesMom
Categories Roast Beef
Time 3h45m
Yield 12 , 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F (See below for instructions for using a crock-pot).
- In a skillet, heat oil over medium heat and then brown the roast all over. This sears in the juices and releases some of the fat so you get a moister roast as an end result.
- In a small bowl mix together the beef broth, coffee, thyme, salt, pepper and garlic. Wait on preparing the carrots and potatoes till a bit later.
- Spray a dutch oven or large roasting pan lightly with non-stick cooking spray.
- Place roast in center of pan and pour broth mixture around the roast. Place the sliced onions around the roast.
- Cover and bake 2 1/2 hours. At about the 2 hour mark prepare and cut your vegetables.
- Add sliced carrots and potatoes to the sides of the roast. Cover and bake another 1-1 1/2 hours (until vegetables are tender and roast is finished).
- Remove beef and vegetables from the roasting pan to a platter and keep warm (cover with foil).
- Skim fat from drippings left in the roasting pan and keep drippings warm (not boiling - just lightly simmering).
- Whisk the flour and water together until smooth. Add at very small increments to the simmering drippings and whisk constantly to keep smooth and lump free. The key to this is not boiling the liquid but keeping at a nice simmer. Continue cooking 2-4 minutes until it is smooth and nicely blended. Remove from heat.
- Slice beef thinly and serve with the vegetables and gravy.
- CROCKPOT METHOD:.
- Spray crock lightly. Place onions, carrots and potatoes in the bottom of the crock. Place roast on top of the vegetables. Pour broth mixture around the roast.
- Cover with lid and cook on low heat for 8-10 hours.
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idk idk
[email protected]I'm not a big fan of pot roast, but this recipe changed my mind. The meat was so tender and flavorful, and the vegetables were cooked to perfection.
Ruth Sakala
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the leftovers are even better the next day.
Azank Khan
[email protected]I made this recipe in my slow cooker and it turned out perfectly. The meat was so tender and the vegetables were cooked to perfection.
Michael Osmer-Stewart
[email protected]This recipe is a great way to use up leftover vegetables. I added some chopped carrots, celery, and potatoes to the pot and it turned out great.
Sheak Risal
[email protected]I've never made pot roast before, but this recipe made it easy. The meat was so tender and the vegetables were delicious. I'll definitely be making this again.
Aashish Gurung
[email protected]This recipe is easy to follow and the results are amazing. The meat is so tender and the vegetables are cooked perfectly. I will definitely be making this again.
Jaida Ray
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved it!
Christian Calonge
[email protected]This is the best pot roast recipe I've ever tried. The meat was fall-apart tender and the vegetables were so flavorful. I will definitely be making this again.
lepo gecko
[email protected]I'm not a big fan of pot roast, but this recipe changed my mind. The meat was so juicy and tender, and the vegetables were cooked to perfection.
nealogle
[email protected]I've made this recipe several times now, and it's always a hit with my family. The leftovers are even better the next day.
Jamaxasan Maxamed
[email protected]This pot roast recipe is a keeper! The meat was so tender and flavorful, and the vegetables were perfectly cooked. I especially loved the carrots and potatoes.