Pot Roast With Roasted Root Vegetables
Serves: 4
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
All-Purpose Flour2 tbsps
Canola Oil2 stalks
Celery1 medium
Yellow Onion1 cup
Water1 tbsp
Garlic (minced fresh)2 tbsps
Worcestershire Sauce4 sprigs
Thyme (fresh)450 g
Turnip (cut into wedges)Directions:
1
Watch how to make this recipe
2
For Pot Roast: Season the beef with salt and pepper and lightly coat with flour
3
Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides
4
Remove to a platter and set aside
5
Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef
6
Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours
7
When finished, remove the meat to a serving platter
8
Let the vegetables and broth cool for about 5 minutes, then add to a blender
9
Slowly blend until smooth and transfer to a serving bowl
10
Serve the gravy with the pot roast and roasted root vegetables
11
For Roasted Root Vegetables: One hour before the pot roast is done cooking, preheat the oven to 400 degrees F
12
Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion
13
Season with salt and pepper, to taste, and arrange on a sheet tray
14
Roast for 30 minutes, then toss and roast another 30 minutes
15
Arrange on a serving platter and serve
16
Use the leftovers to make Roasted Root Vegetable Pasta Salad or Southwestern Beef and Black Bean Chili