Pot Roast with Garden Vegetables

By luvmybuttonsnbows

PREP:
30 minutes
COOK:
2 1/2 hours
MAKES:
6 servings plus leftover meat

Ingredients

• 1 3-pound beef bottom round roast
• 1/2 to 1 1/2 to 1 teaspoon cracked black pepper
• 1/4 teaspoon salt
• 1 tablespoon cooking oil
• 1 cup beef broth
• 2 tablespoons tomato paste
• 1/2 cup coarsely chopped onion
• 2 cloves garlic, minced
• 1/2 teaspoon dried marjoram, crushed
• 1/2 teaspoon dried thyme, crushed
• 1/3 cup golden raisins
• 3 cups vegetables (such as whole green beans, or peeled and cut-up winter squash, parsnips, celery, broccoli, and/or cauliflower)
• 1 cup sugar snap peas
• 1 tablespoon cornstarch

Preparation

Step 1

Trim fat from meat. Sprinkle with cracked pepper and salt. In a 4- to 6-quart Dutch oven heat oil. Brown meat on all sides in hot oil about 5 minutes. Drain off fat. Combine broth and tomato paste. Carefully pour over meat. Add onion, garlic, marjoram, and thyme. Bring to boiling; reduce heat. Simmer, covered, for 2 hours or until meat is tender.
Add raisins and (if using) green beans, squash, or parsnips. Return to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes more or until vegetables are just tender. Stir in sugar snap peas and (if using) celery, broccoli, or cauliflower. Cook 3 to 4 minutes more or until vegetables are crisp-tender. Transfer meat and vegetables to a serving platter; reserve cooking liquid in pan. Cover platter with foil to keep warm.
For gravy, strain juices into a glass measuring cup. Skim fat from juices; return 1 1/4 cups juices to Dutch oven (discard remaining juices). In a small bowl stir cornstarch into 2 tablespoons cold water until smooth (or shake together in a screw-top jar). Stir into juices in Dutch oven. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Slice meat. Spoon some of the gravy over meat and vegetables. Pass remaining gravy.