- 12
Ingredients
- 1 4-pound boneless beef chuck shoulder pot roast or round bottom rump roast
- 6 Tbsp. all-purpose flour, divided
- 3 Tbsp. salad oil
- 14 1/2-16 ounces tomatoes
- 1 1/2 tsp. salt
- 1/2 tsp. thyme leaves
- 1/4 tsp. pepper
- 1 1/3 cup water, divided
- 4 medium-sized parsnips
- 4 medium-sized carrots
- 4 medium-sized celery stalks
- 1 1/2 lbs. small white onions
Preparation
Step 1
Coat beef roast with 3 Tbsp. flour. In 8-quart Dutch oven over medium-high heat, in hot salad oil, cook roast until well browned on all sides. Add tomatoes with their liquid, salt, thyme, pepper, and 1 cup water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 2 hours, turning meat occasionally.
Meanwhile, peel parsnips and carrots. Cut parsnips, carrots, and celery into bite-sized chunks. Peel onions. Add parsnips, carrots, celery, and onions to Dutch oven; over high heat, heat to boiling. Reduce heat to low; cover and simmer 35 minutes or until meat and vegetables are tender.
When roast is done, remove to platter. With slotted spoon, arrange vegetables around roast. Skim fat from liquid in Dutch oven. In cup, stir 1/3 cup water and 3 Tbsp. flour until blended. Stir flour mixture into liquid in Dutch oven; cook, stirring constantly, until gravy thickens and boils; serve with roast.