Home-Style Pot Roast With Vegetables and Gravy

By Addie

This is an old-fashioned beef pot roast with vegetables and gravy. Feel free to add other vegetables to this pot roast, such as small white onions, parsnips, or sweet potato chunks.

Ingredients

• 1 chuck pot roast, tender chuck, chuck arm, etc., 3 to 4 pounds
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1 dash leaf thyme
• 1 dash garlic powder
• 1/8 teaspoon black pepper
• 1 tablespoon olive oil
• 3 cups beef broth
• 5-6 medium potatoes, peeled, quartered (about 1 1/4 pounds)
• 1 cup baby carrots
• 1 small rutabaga or a few turnips, peeled and cut in chunks
• 1 medium yellow onion, cut in chunks
• 1/2 cup red wine or more beef broth
• 3 tablespoons all-purpose flour
• 3-4 tablespoons cold water

Preparation

Step 1

In a food storage bag, toss pot roast with 1/4 cup flour, 1/2 teaspoon of salt, 1/2 teaspoon of onion powder, a dash of thyme, and a dash of garlic powder.

Heat oil in a Dutch oven or large saucepan; add the pot roast and brown on all sides. Add beef broth and bring to a simmer. Reduce heat to low, cover, and simmer for 2 1/2 hours. Add 1/2 cup red wine or beef broth, along with the vegetables. Cover and simmer for 45 minutes longer, or until vegetables are tender.

Strain juices into a saucepan and bring to a boil; reduce heat to a simmer. Simmer for 5 minutes. Combine 3 tablespoons flour with 3 to 4 tablespoons water and whisk to make a smooth mixture. Stir into the simmering broth, a little at a time, until thickened as desired.

Arrange sliced pot roast and vegetables on a platter. Drizzle some of the gravy over the sliced beef or serve gravy on the side.
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REVIEWS:

Instead of thyme, I just used some cellary seed. I also doused it with more salt than called for, I used Kosher. Before adding veg, I spread them out and salted and peppered them too. No wine, just beef broth. YUM-YUM:}

Excellent!This recipe was fantastic! This is the first time I've ever tried making a pot roast, and it turned out great. Although, If you season it exactly as they say, I found it to be a little bland for my liking. I added a bit more salt, black pepper, a little thyme and garlic salt, and it was perfect. I didn't use red wine, just beef broth. But, with all the good reviews by the people that did use red wine, I am going to try it that way next time! Any suggestions as to what red wine would go best with this recipe??

Good taste, Slight Variation. Tried the recipe, but added about 1/2 pound of mushrooms, 1 full cup of red wine (merlot), extra carrots, and didn't make gravy - the juice thickened naturally. I also had to add some salt. The total tast was great!"

Good and easy to make. I made this recipe for my family for dinner. I left out rutabaga and used a rump roast. I also used 2 cups water and 1 cup red wine in replacement for the 3 cups beef broth, but did add a can of beef broth when I added the vegetables. My family really enjoyed this recipe...even the hard to please brother and dad. I will definately make this again!

Excellent recipe! My wife wanted me to make a nice, hearty dish on a 'cold' day in Florida. The result using this recipe was a very nice hearty, tasty and traditional pot roast, especially since I used some red wine as suggested. A few remarks:- Apparently I used good quality meat (labelled as suitable for pot roast), since after simmering for 1.5 hours the meat was nice and tender. I did not let it simmer any longer.- We like a bit of bite to our vegetables, so I cooked them only for 30 minutes (not the recommended 45). The result was very nice."

Home-Style and Hearty! This recipe was great, I made a few mistakes and the Pot Roast came out good anyway. I added too much Thyme and my stove setting on the lowest did not allow for the meat to cook tender in the time frame recommended. So I had to remove the vegetables (added parsnips and onion) and cook the meat on a higher setting for a additonal hour. It was great and how wonderful on a cold winter day. I was thinking of trying it again only this time maybe with a pork roast. Thank you.

Great pot roast! A short word abou the previous review - if this person read the recipe at all, they would notice they did not follow directions regarding cooking time and when to start cooking the veggies.
This recipe was great! Pot roast is a simple, but hearty dish that my family enjoys, and this recipe hit the spot!

A little bland. This was ok - but there was really not that much flavor - although the gravy helped. Also - we stopped cooking at just 6.5 hours on low, and the veggies were VERY mushy...so I would check it earlier than the suggested time."