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Pot Roast with Potatoes and Carrots
2 cups beef broth
1 cup diced onion
1 cup diced celery
salt and pepper to taste
1 pound carrots, diced
1 pound potatoes, diced
Cut roast in half (optional). Add 3 to 4 tablespoons oil or fat to skillet. Brown meat on all sides over medium-high heat.
Place meat in a large ovenproof pan.
Add broth, onion, and celery around roast; season with salt and pepper. Cook covered in 375 degrees F oven for 2-½ to 3 hours or until fork-tender.
You can either place vegetables around roast for the last hour of cooking or wait until the roast is done, remove it (keeping it covered and warm), then put carrots and potatoes in the oven and cook, covered, until tender, approximately 45 minutes.
Remove meat and vegetables from cooking pan and keep warm while you make a flour-thickened gravy from the juices.
Ingredients
1 4-pound pot roast, approximately2 cups beef broth
1 cup diced onion
1 cup diced celery
salt and pepper to taste
1 pound carrots, diced
1 pound potatoes, diced
Instructions
Cut roast in half (optional). Add 3 to 4 tablespoons oil or fat to skillet. Brown meat on all sides over medium-high heat.
Place meat in a large ovenproof pan.
Add broth, onion, and celery around roast; season with salt and pepper. Cook covered in 375 degrees F oven for 2-½ to 3 hours or until fork-tender.
You can either place vegetables around roast for the last hour of cooking or wait until the roast is done, remove it (keeping it covered and warm), then put carrots and potatoes in the oven and cook, covered, until tender, approximately 45 minutes.
Remove meat and vegetables from cooking pan and keep warm while you make a flour-thickened gravy from the juices.
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