0 fat dessert 1 point appetizer 2 point appetizer 4th of july appetizers 4th of july dessert 4th of july recipe 4th of july recipes 5 point salad Academy Awards recipes alfredo almond cake almonds amish andouille sausage antipasto pizza antipasto salad appetizer appetizers apple bread pudding View all
Best Ever Beef Pot RoastReport Violation
Beef Pot Roast - Delicious Best Ever Pot Roast Recipe Made With Your Favorite Veggies.
1 3-pound boneless beef bottom round roast
1 tablespoon cooking oil
1 14-ounce can beef broth
1/2 cup coarsely chopped onion (1 medium)
1/2 teaspoon dried marjoram, crushed
1/2 teaspoon dried thyme, crushed
2 cloves garlic, minced
4 cups cut-up vegetables (such as 2-inch pieces of peeled winter squash, carrots, parsnips, and/or green beans)
2 tablespoons cold water
1 tablespoon cornstarch
1. Trim fat from meat. Sprinkle meat lightly with salt and pepper. In a 4- to 6-quart Dutch oven brown meat on all sides in hot oil for 5 minutes, turning to brown evenly. Drain off fat. Carefully pour broth over meat. Add onion, marjoram, thyme, and garlic. Bake, covered,
in a 325 degree F oven for 2 hours.
2. Add vegetables. Cover and bake for 30 to 40 minutes more or until tender. Transfer meat and vegetables to a serving platter; reserve cooking liquid in Dutch oven. Cover platter with foil to keep warm.
3. For gravy, strain juices into a glass measuring cup. Skim fat from juices; return 1-1/4 cups of the juices to Dutch oven (discard remaining juices). In a small bowl stir together the cold water and cornstarch. Stir into juices in Dutch oven. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Season to taste with salt and pepper. Slice meat. Spoon some of the gravy over meat and vegetables. Pass remaining gravy.
Makes 8 Servings