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The secret to making a Savory Pot Roast with Vegetables is searing in the juices at the very beginning. Once that’s done, let is simmer slowly on the stove. Then use the yummy juices to season the vegetables for roasting in the oven. So good.
Of course, this pot roast recipe is wonderful on it’s own. But what’s even better, is that you may get at least one more meal out of it using the leftovers. One way I like to use the extra meat and roasted vegetables and gravy is to put it into a Vegetable Beef Soup.
Another great way to use the leftovers is to make Kansas-Style Herbed Pasty, which are little beef and vegetable hand pies.
Ingredients to Make Savory Pot Roast with Vegetables
vegetable oil
boneless chuck roast or arm roast
onion
garlic
parsley
oregano
basil
bay leaf
water
kosher salt and freshly ground black pepper
all-purpose flour
more water
For the Roasted Vegetables
Yukon Gold potatoes
carrots
button mushrooms
sweet onion
Instructions for Making This Recipe
Gather your ingredients and mince the onion and garlic.
Heat oil in large Dutch oven. Add roast and cook until brown on all sides. Add minced onion and garlic, herbs, and 1 cup water. Reduce heat to low and cover. Simmer for 3-3 1/2 hours until meat is tender and falls apart with a fork, adding more water as needed.
Preparing the Roasted Vegetables
While the roast cooks, prepare the vegetables. Slice the Yukon Gold potatoes in 2″ pieces. Peel and slice the carrots. Slice the button mushrooms in half. Quarter the sweet onion. Place in a bowl until ready to use.
Place prepared vegetables in an oblong baking pan. Pour the broth mixture from the roast over the vegetables, leaving at least a cup for the roast. Add up to 1/2 cup of water to the vegetables, if necessary. Sprinkle with kosher salt and freshly ground black pepper. Cover and bake in 375 degree oven for 45-55 minutes until fork tender, stirring vegetables in broth at least twice.
Add the roast to vegetables and keep warm in oven.
Preparing the Gravy
Pour the remaining broth from Dutch oven into a small saucepan, adding water as needed to make 2 cups.
In a glass measuring cup whisk together flour and 1/4 cup water. Beat well until smooth. Pour into boiling broth mixture and cook until sauce thickens.
To serve, pour gravy over roast and vegetables. This recipe will serve 4-6 people.
The secret to making a Savory Pot Roast is searing in the juices at the very beginning. Once that's done, let is simmer slowly on the stove. Then use the yummy juices to season the vegetables for roasting in the oven. So good.
kosher salt and freshly ground black pepperto season
Instructions
Gather your ingredients and mince the onion and garlic.
Heat oil in large Dutch oven. Add roast and cook until brown on all sides. Add minced onion and garlic, herbs, and 1 cup water. Reduce heat to low and cover. Simmer for 3-3 1/2 hours until meat is tender and falls apart with a fork, adding more water as needed.
Preparing the Roasted Vegetables
While the roast cooks, prepare the vegetables. Slice the Yukon Gold potatoes in 2" pieces. Peel and slice the carrots. Slice the button mushrooms in half. Quarter the sweet onion. Place in a bowl until ready to use.
Place prepared vegetables in an oblong baking pan that has been sprayed with cooking spray. Pour the broth mixture from the roast over the vegetables, leaving at least a cup for the roast. Add up to 1/2 cup of water to the vegetables, if necessary. Sprinkle with kosher salt and freshly ground black pepper. Cover and bake in a preheated 375 degree oven for 45-55 minutes until fork tender, stirring vegetables in broth at least twice.
Add the roast to vegetables and keep warm in oven.
Preparing the Gravy
Pour the remaining broth from Dutch oven into a small saucepan, adding water as needed to make 2 cups.
In glass measuring cup whisk together flour and 1/4 cup water. Beat well until smooth. Pour into boiling broth mixture and cook until sauce thickens. Serve over roast and vegetables. Serves 4-6.
Notes
Wine Recommendation: William Hill North Coast Cabernet Sauvignon