Classic Pot Roast with Root Vegetables

Recipe Courtesy of National Cattlemen’s Beef Association

Ingredients
Boneless beef chuck shoulder, arm or blade pot roast
(21/2 to 3 pounds)
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (14 to 141/2 ounces) ready-to-serve beef broth
1 pound small red-skinned potatoes (about 11/2 inch
diameter), cut in half
1 pound carrots, peeled, cut diagonally into 11/2 inch pieces
1 large onion, cut into 8 wedges
1/2 cup frozen peas
2 tablespoons all-purpose flour dissolved in 1/4 cup cold water
Chopped fresh parsley (optional)
2 cloves garlic, minced
2 teaspoons dried thyme leaves, crushed

Directions
Combine seasoning ingredients; press evenly onto all surfaces of beef pot roast. Heat oil in stockpot over medium heat until hot. Place pot roast in stockpot; brown evenly. Pour off drippings. Season with salt and pepper.

Add broth to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 21/4 hours. Add potatoes, carrots and onion to stockpot; bring to a boil. Reduce heat; continue simmering, covered, 25 to 30 minutes or until pot roast and vegetables are fork-tender. Stir in peas; simmer 5 minutes.

Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary. Measure 11/2 cups cooking liquid and return to stockpot; stir in flour mixture. Bring to a boil, stirring constantly; cook and stir 2 to 3 minutes or until thickened.

Carve pot roast into thin slices; serve with vegetables and gravy. Garnish with parsley, if desired.