Pot Roast with Root Vegetables

By lindybug

Ingredients

• 1 (2 lb) bottom round beef roast, trimmed
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tsp olive oil
• 2 cups reduced sodium beef broth
• 1/4 cup tomato paste
• 4 garlic cloves, chopped
• 1 bay leaf
• 2 Tbsp all purpose flour
• 6 medium red potatoes, scrubbed and each cut into 8 wedges
• 4 carrots, cut into 1" pieces
• 1 medium onion, cut into 8 wedges

Details

Servings 8

Preparation

Step 1

Preheat oven to 350 degrees. Sprinkle beef with salt and pepper.

Heat 2 tsp olive oil in a Dutch oven over med-high heat. Add the beef and cook, turning frequently, until browned, about 8 min. Add broth, tomato paste, garlic and bay leaf. Bring to a boil. Cover, transfer to oven and bake 2 hours.

Remove the roast from the oven. Stir together 1/4 cup cold water and flour in a small bowl. Stir into the beef cooking liquid. Add potatoes, carrots and onion. Cover and bake until the beef and vegetables are fork tender, 1 hour. Discard the bay leaf. Transfer the beef to a cutting board and let cool 10 min. Cut into slices and serve with vegetables and sauce.