Pot Roast with Vegetables
Pot Roast With Vegetables is an moderately easy dinner. Made with 4 to 5 lb. boneless beef chuck roast, 1 tsp. salt, 1/2 tsp. pepper, 2 tbsp. vegetable oil and 4 onions, sliced thin, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Season the meat with salt and pepper.
Heat oil in Dutch oven or roaster pan; brown meat.
Add the onions and purée.
Reduce the heat to low; cover and simmer for 2 hours.
Add potatoes and carrots; cover and simmer for 30 to 45 minutes, until vegetables are soft.
Remove meat and vegetables to serving platter.
In small bowl, combine flour with water; stir into pan liquid.
Cook for 2 minutes, until gravy is thickened, stirring constantly.
To serve, put gravy over sliced meat and vegetables.
🍷 Perfect Pairings
Complete your meal with these
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