Lunch: Pot Roast with Fall Vegetables

Our pot roast recipe makes enough for 8 servings. Reheat the leftovers in a microwave for a second pot roast dinner, use the meat to make hearty sandwiches, or make easy fajitas.

Ingredients

1/2 tsp. dried thyme
salt and pepper
1 boneless beef chuck or bottom round roast
2 tbsp. olive oil
2 medium onions
2 clove garlic
1 can beef broth
2 c. water
2 tsp. Worcestershire sauce
1 bay leaf
2 lb. all-purpose potatoes
1 lb. carrots
2 lb. green beans

Instructions

Preheat oven to 350 degrees F. In cup, combine thyme, 1 1/2 teaspoons salt, and 1/2 teaspoon coarsely ground black pepper; use to rub all over roast.
In 6-quart Dutch oven, heat oil on medium-high until hot. Add roast and cook about 10 minutes or until well browned on all sides. Transfer roast to plate. Reduce heat to medium. Add onions and garlic to Dutch oven, and cook 8 minutes or until lightly browned, stirring occasionally. Stir in broth, water, Worcestershire, and bay leaf; heat to boiling on high. Return roast to Dutch oven; cover and place in oven. Cook 2 hours.
After roast has cooked 2 hours, stir in potatoes and carrots; cover and cook in oven 30 minutes longer. Place green beans on top of roast and vegetables in Dutch oven; cover and cook in oven 15 minutes longer or until meat and all vegetables are tender.
Place roast on warm large platter; discard bay leaf. Transfer 1 cup each vegetables and liquid from Dutch oven to food processor with knife blade attached. Spoon remaining vegetables around roast; cover to keep warm. Discard fat from liquid in Dutch oven.
Pulse vegetable mixture in food processor until pureed. Add pureed vegetables to liquid remaining in Dutch oven to make gravy; heat on medium until hot. Makes 3 2/3 cups gravy. Serve pot roast and vegetables with gravy.

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