Beef Pot Roast and Root Vegetables Recipe

A pot roast - for one of the last cold winter nights

I hope

So Kevin walked into the house and said that the aroma of pot roast in the oven reminded him of how their house smelled when he was a child.

'I remember coming home from school...' 

Oh come on! It hasn't been that long since I made a pot roast, for pete's sake.

But it had been a while, I'll admit. Quite often, I'll put a roast in the Crockpot early in the morning...but it's just not the same as a roast in the oven.

This bit of roast and root vegetables went into the 350 degree oven at 2:30 in order to be ready by 5:30. Turned out just right, with that nice carmelized glaze on the vegetables. YUM.

Beef Pot Roast with Root Vegetables Recipe:

This was a pretty tiny roast, probably about 1 1/2 pounds. I had bought about a 3 pound roast, then cut it in half to use for two different meals, freezing both halves until I needed them. (I always buy meat with an eye to how many meals I can get out of it.)

Oven preheated to 350 degrees F.

In a couple T. olive oil, in a Dutch oven, sear all sides of the roast. To that, add the following:

1 large sweet potato, pared and cut into chunks

5 carrots, pared and cut into chunks

5 parsnips, yes, pared and cut into slices (for parsnips take a bit longer to cook)

1/2 med. rutabaga, pared and cut into slices

3 smallish potatoes, washed, scrubbed, and cut into chunks

1 large onion, peeled and cut into chunks

2 cloves garlic, peeled and minced

Over the top, pour 1/2 c. Pacific Organic Free-Range Chicken Broth

Generously sprinkle on the black pepper 

Cover with a lid and place in oven for 3 hours.

It was a perfect dinner to usher out cold winter weather and welcome the new...

springtime weather! 

No, not yet.

Anticipation

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Beef Pot Roast Dinner

Sometimes, do you ever just long for a good, old-fashioned pot roast dinner?

My husband smelled this beef pot roast cooking and said, 'Ah, a Real Meal.' See? There's just something about it! Kinda makes you wonder what I serve for dinner the rest of the time, doesn't it!

I think I'm a pretty decent cook, but I'll admit that I hadn't made a beef pot roast dinner for a very, very long time. I happened to have a chuck roast in the freezer, which I usually don't like because they have more fat. But it is the fat that brings that good flavor and helps carmelize the onions, carrots, and potatoes.

This makes a beautiful dinner, takes about 3 hours to roast, and after the first hour, the house smells wonderful! Add to that a fire in the stove, and it's amazing! Just ask our son-in-law! :-) There's nothing like walking in from the cold, snowy outdoors to a warm house and the aroma of a pot roast in the oven. Mmmmm.

Beef Pot Roast Dinner

Preheated 325 degree oven

Sear a 2 1/2 - 3 pound chuck roast in a couple T. olive oil over med-high heat.

Other ingredients:

3-4 potatoes, scrubbed well and halved
4-6 large carrots (Yeah, I have those!!), pared and cut into large chunks
2 cloves of garlic, cut in half
2 large onions, peeled and cut into fourths


In a heavy stainless steel pot, place the roast, then arrange the veggies on top and around it. Carrots first, onions next, and potatoes on top.

Pour a little red wine over the top (maybe 1/3 c.)
Add 1/4 c. water
Sprinkle with salt and pepper. Cover and place in 325 degree oven.

Roast for 3+ hours until tender.

Serve to a hungry family!

This should give you enough 'juice' as my mother always called it, to be able to  make a gravy, but I'd recommend that you simply serve this with Real Wisconsin Butter. It's unbelievably delicious!!

P.S. It's not a bad idea to serve a green salad with your pot roast dinner. And it adds a great touch of color! :-)



This post is linked to Tempt My Tummy Tuesday
and Tasty Tuesdays
and Tasty Tuesday Parade of Foods
and Tuesdays at the Table