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.
Recipe Made With
Campbell's® 30% Less Sodium Beef Broth With Red Wine
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
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