Savory Pot Roast with Harvest Vegetables
Rekindle memories of Sunday dinners past and bring the family together to savor a homemade meal featuring this slow-simmering pot roast.
serves
6
people
Ingredients
cost per recipe: $31.55
The price is determined by the national average.
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2
tablespoons vegetable oil
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3
pounds boneless beef bottom round (rump) roastor Boneless beef rump roast
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1 3/4
cups Swanson® Beef Broth or Swanson® Beef Stock
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3/4
cup V8® 100% Vegetable Juice
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2
cups fresh or frozen baby-cut carrot
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3
medium potato, cut in quarters
-
3
stalks celery, cut into 1-inch pieces (about 2 cups)
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2
tablespoons all-purpose flour
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1/4
cup water
How to Make It
Step 1
Heat the oil in a 6-quart saucepot. Add the beef and cook until it's well browned on all sides. Pour off any fat.
Step 2
Add the broth and vegetable juice to the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour 45 minutes.
Step 3
Add the carrots, potatoes and celery to the saucepot. Cover and cook for 30 minutes or until the vegetables are tender. Remove the beef and vegetables from the saucepot.
Step 4
Stir the flour and water in a small bowl until the mixture is smooth. Add the flour mixture to the saucepot and cook and stir until the mixture boils and thickens. Serve with the beef and vegetables.
Recipe Tips
- Cooking Basics: True "baby" carrots are a seasonal vegetable available in spring and early summer and are sold in bunches with the green tops left on. They can usually be found in upscale grocery stores or farmers' markets. "Baby-cut" carrots are mature carrots that have been peeled and cut into small carrot-shaped pieces. They are widely available year round in the produce section of most grocery stores.
