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. A classic recipe that has been enjoyed for generations.
🔗 Recipe adapted from RecipeNLG-Full
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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