Pot Roast & Vegetables Recipe

There is nothing quite like a Pot Roast with roasted vegetables for Sunday night dinner.  The Pot Roast should be slowly roasted in the oven until its tender and it should be roasted with vegetables that are cooked along side the roast so that the roast is flavored by the vegetables and herbs and the vegetables are flavored by the roast.  Below is my recipe for a wonderful and flavorful Pot Roast with vegetables.

Ingredients:

1/4 cup of flour
1 teaspoon of salt
1/4 teaspoon of pepper
2 tablespoons of oil
5 pound boneless beef round rump or chuck roast
4 cloves of garlic, crushed and minced
2 sweet onions, cut into wedges
2 celery stalks, cut into 1 inch pieces
2 teaspoons of dried rosemary, crushed
1/2 teaspoon of dried thyme
1/4 teaspoon of black ground pepper
3/4 cup of vegetable broth
1/4 cup of red wine
1 1/4 cup of  large carrots, cut into 2 inch pieces and then quartered lengthwise
1 14 cups of fresh green beans, cut into 1 inch pieces
3 tablespoons of flour
3 tablespoons of water

Instructions:

Preheat your oven to 325 degrees F.

Now, season your roast with salt and pepper and then dredge it in flour and pound your flour into the meat.  Now place your oil in a Dutch oven and place your pot on the stove over a medium heat and brown your meat on all sides.

You should now add in your garlic, onions, celery, rosemary, thyme, pepper, vegetable broth and wine to your Dutch oven, cover it tightly and place it in your preheated oven and cook for 3 1/2 hours.  Then add in your carrots and green beans, cover tightly and cook an additional 1 hour until the meat and vegetables are fork tender.

Now remove your roast and vegetables from your Dutch oven and set them aside.  Let them rest about 15 minutes before cutting your roast into bite sized pieces.  Set aside 2 cups of your pan juices.  If you do not have 2 cups worth then add some beef broth until you have 2 cups.  Now Then take your Dutch oven and add in your flour and water and whisk together.    Then whisk in your pan juices and place your Dutch oven over a medium heat, making certain that you stir constantly.   Then continue to cook and stir until your gravy comes to a boil.  This should take 4 to 5 minutes.  Then cook and stir for 1 more minute.  Serve your pot roast and vegetables mixed together and topped with your gravy.