pot roast with winter root vegetables

By Karmagoddess

best recipes ever

Ingredients

• 2 onions
• 4 carrots
• 5 potatoes
• 2 heads garlic
• 1/3 cup flour
• 1 tsp thyme
• 1 tsp rosemary
• 1/2 tsp salt and pepper
• 3 lb cross rib or boneless blade roast
• 3 tbsp oil
• 2 1/2 cups beef stock
• 2 tbsp worcestershire sauce
• 1 tbsp packed brown sugar
• 1 tbsp dijon mustard
• 3 bay leaves
• 1/4 cup parsley

Preparation

Step 1

in a large shallow dish, combine 2 tbsp flour, thyme, rosemary, salt and pepper. pat dry beef, roll in flour to coat. in a large deep dutch oven, heat oil brown beef. remove to plate set aside. fry onions carrots potatoes and garlic until beginning to brown about 4 minutes. add beef stock worcestershire sauce, brown sugar mustard and bay leaves. bring to a boil stirring and scraping up brown bits. return meat and any juice to pan, cover and simmer over medium low heat, turning roast halfway through. cook until tender (about 3 hours). transfer to cutting board, tent with foil and let stand for 10 minutes before slicing.