Perfect Pot Roast Recipe
Fall apart tender Pot Roast is a nourishing, flavorful meal that’s a breeze to pull together! Rich, hearty gravy, tender beef, and nutritious veggies make this dish a time-tested favorite.
Servings: 10
Ingredients
For the Pot Roast and Vegetables
- 4 pound rump roast
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 1 tablespoon Italian seasoning
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 6 cloves garlic, smashed
- 2½ tablespoons tomato paste
- ½ tablespoon brown sugar
- 2 cups beef broth
- ½ cup red wine
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 pounds Yukon gold potatoes, halved
- 8 medium carrots, peeled and chopped
- 2 medium parsnips, peeled and chopped
- fresh parsley, for garnish
For the Gravy
- 2 tablespoons cornstarch
- 1 tablespoon water
- 2 cups cooking liquid
Instructions
- Preheat the oven to 350°F.
- Pat the beef dry with paper towels and sprinkle well on all sides with salt, pepper, and Italian seasoning.
- Heat the olive oil in a Dutch oven over medium-high heat. Once the oil is hot, add the meat and sear until browned on both sides, about 3 to 4 minutes per side.
- Transfer the browned beef to a plate.
- Place the sliced onion and garlic cloves in the same pot, and cook for 3 to 5 minutes, or until tender. If veggies starts to brown, add a splash of beef broth.
- Add the tomato paste and brown sugar, stirring, for 1 minute. Pour in beef broth, red wine, rosemary, and thyme.
- Return the meat to the pot and cook on medium for 5 minutes, or until the liquid reduces slightly. Cover the pot and transfer it to the oven.
- Cook the roast for about 3½ hours.
- Remove the pot from the oven and arrange the chopped carrots, potatoes and parsnips around the meat in the pot. Continue roasting for 1 more hour, or until meat is fall-apart tender and veggies are cooked through.
- To make the gravy, mix 2 tablespoons of cornstarch and 2 tablespoons of water, stirring so that there are no lumps. Whisk this mixture with 2 cups of the pot roast cooking liquid, in a saucepan set over medium-high heat. Once the mixture thickens, remove it from the heat and serve with the pot roast.
- Serve meat and vegetables on a large platter garnished with fresh parsley.
Nutrition
Calories: 427kcal | Carbohydrates: 32g | Protein: 44g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 112mg | Sodium: 1396mg | Potassium: 1386mg | Fiber: 6g | Sugar: 6g | Vitamin A: 8214IU | Vitamin C: 28mg | Calcium: 95mg | Iron: 5mg
