Posted: 2/22/2010 4:07:21 PM EDT
This recipe for pot roast is nothing fancy, but the killer deal is the easy gravy and the roasted root vegetables. If you've never had turnips, do yourself a favor and try them in this recipe. This is a Sandra Lee recipe from Foodnetwork.com. It calls for a pound and a half roast, but most of them will be 3 pounds. Just double the recipe, and get a bunch of roasted vegetables too - you'll definitely want leftovers.Pot Roast with Roasted Root VegetablesIngredientsFor pot roast:· 1 ½ pounds beef bottom round roast · 2 Tbsp. vegetable oil · 2 tsp. salt, plus more for seasoning · 1 tsp. pepper, plus more for seasoning · 2 Tbsp. flour · 2 carrots, cut into 2” pieces · 2 stalks of celery, sliced · 1 large onion, roughly chopped · 14.5 oz. can beef broth · 1 cup water · 1 Tbsp. minced garlic · 2 Tbsp Worcestershire sauce · 4 sprigs Thyme For roasted vegetables:· ½ pound turnips (3), cut into wedges · 2 russet potatoes, diced · 2 carrots, cut into 2-3 inch pieces · 1 large red onion, sliced · 1 Tsp. each of Rosemary and Thyme, finely chopped · 2 Tbsp oil DirectionsFor Pot Roast:1. Season the beef with salt and pepper and lightly coat with flour. 2. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. 3. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef. 4. Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. 5. When finished, remove the meat to a serving platter. 6. Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve the gravy with the pot roast and roasted root vegetables. For Roasted Root Vegetables:1. One hour before the pot roast is done cooking, preheat the oven to 400 degrees F. 2. Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion. Season with salt and pepper, to taste, and arrange on a sheet tray. 3. Roast for 30 minutes, then toss and roast another 30 minutes. Arrange on a serving platter and serve. The killer deal with the gravy is that it just uses the broth that the roast simmered in. Throw it in the blender and let 'er rip. Be careful with the hot liquid and use a kitchen towel to hold on the lid. |