Beef Pot Roast with Vegetables
- In a large Dutch oven or other heavy pot with a tight-fitting lid, combine broth, potatoes, mushrooms, carrots, celery, onion, garlic, Worcestershire sauce, thyme, tomato paste and bay leaf. Bring to simmer over medium heat.
- Season roast all over with salt and pepper to taste. Press into simmering sauce and vegetables. Reduce heat, cover and simmer gently for 2 ½ - 3 ½ hours or until beef is fork tender. Remove the roast and vegetables to a serving platter. Stir cornstarch mixture into simmering cooking liquid. Cook, stirring, until thickened, about 1 minute. Serve with roast and vegetables
For more flavour and a richer colour, brown the roast all over in 1 tbsp canola oil in a skillet over medium-high heat before adding to the pot with the remaining ingredients.
Did you make this?
I have never cooked pot roast in a Dutch Oven, so I was wary. The ingredients were so easy to put together and pre-time was not as long as other recipes. The aroma began right away and even our dog had his nose in the air. I am pleased to say it turned out to be a wonderful meal.
Wendy S. | July 18, 2020
Was this helpful?(0Thumbs Up) (0Thumbs Down)
By submitting, I agree to the terms and conditions.
Thank you for your review!
Please note that your review might take up to 72 hours to appear following submission.
We will let you know when it’s posted by sending you an email.
Sign up for Meal-Mail® to get inspiring recipe
ideas delivered straight to your inbox
Stay inspired with easy and delicious
meal ideas wherever you are