Home-Style Pot Roast
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Dried herbs and condensed beef broth give this pot roast great flavor.
Hands-on: 30 minutesTotal: 2 hours 30 minutes
- 2 Tbsp. vegetable oil
- 3 lbs. beef pot roast (chuck, top round, or rump)
- 1 medium yellow onion, peeled, quartered, and sliced
- 1 medium clove garlic, minced
- 1 tsp. dried thyme, crumbled
- 1 tsp. dried marjoram, crumbled
- 1 tsp. salt
- ¼ tsp. ground black pepper
- 1 can (10.5 oz.) condensed beef broth
- 6 medium carrots, peeled
- 12 small white onions, peeled
- 1 small rutabaga, cut into 1" pieces
- 3 Tbsp. all-purpose flour
- ¼ cup cold water
- Heat oil in a large stockpot or Dutch oven over medium heat. Brown beef roast well on all sides.
- Add sliced onion, minced garlic, thyme, marjoram, salt, and pepper. Stir to combine.
- Add beef broth and bring to a boil. Reduce heat to low; cover and simmer for 1½–2 hours or until pot roast is tender.
- Slice carrots in half crosswise, then cut in half lengthwise. Add to broth. Add white onions and rutabaga. Cover and simmer until vegetables are tender.
- Move roast to a warm platter. With a slotted spoon, arrange vegetables around roast. Cover and keep warm.
- Combine flour with cold water in a small bowl; whisk until smooth. Gradually stir flour mixture into simmering broth. Continue cooking, stirring constantly, until broth is thickened. Serve gravy with pot roast and vegetables.