Home-Style Pot Roast

Here's a great way to combine all those healthy root vegetables in one satisfying beef dish--plus it makes its own gravy.

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Prep Time 20 min
Total Time 2 hr 50 min
Servings 8

Ingredients

1: (2-lb.) boneless beef rump roast, trimmed of fat

3/4: teaspoon salt

1/4: teaspoon pepper

3: medium onions, quartered

2: garlic cloves, minced

1/2: teaspoon dried thyme leaves

1/2: teaspoon dried basil leaves

1: (14-oz.) can beef broth

2: large Yukon Gold or russet potatoes (about 1 lb.), quartered

2: medium parsnips, peeled, halved lengthwise and cut into 3-inch pieces

1: (16-oz.) pkg. fresh baby carrots

1/4: cup cold water

2: tablespoons cornstarch

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Directions

1 Heat oven to 350°F. Place beef roast in Dutch oven; sprinkle with 1/2 teaspoon of the salt and pepper. Add onions, garlic, thyme and basil. Pour broth over top. Cover.
2 Bake at 350°F. for 1 hour 30 minutes.
3 Remove Dutch oven from oven. Turn roast over and add potatoes, parsnips and carrots. Cover; bake an additional 45 to 60 minutes or until vegetables are tender.
4 With slotted spoon, remove roast and vegetables from Dutch oven; place on serving platter. Cover to keep warm.
5 In small bowl, combine water, cornstarch and remaining 1/4 teaspoon salt; blend well. Place Dutch oven over medium-high heat. Slowly add cornstarch mixture to drippings in Dutch oven, stirring constantly. Cook and stir until bubbly and thickened. Serve gravy with roast and vegetables.

EXPERT TIPS

Expert Tips

Parsnips look like white carrots. After the first frost, parsnips taste sweet, but not as sweet as carrots. Parsnips are classic ingredients in pot roast and vegetable soup. Choose firm, white carrot-sized parsnips.

Because the roast is not browned ahead of baking, the gravy is lighter than some might desire. For darker-colored gravy, just add 1 to 2 teaspoons browning and seasoning sauce.

Serve this pot roast with hearty whole grain bread and fresh apple and orange wedges.

Got questions? Our experts have the answers. Ask Betty now.