Pot Roast with Vegetables and Gravy

As a family dinner, this can’t be beat. The leftovers can be reheated with gravy and served over noodles or toast for a quick lunch or supper.

Serves: 6Hands-on: 25 minutesTotal: 3 hours 35 minutesDifficulty: Easy

Serves: 6


  • 3 lbs. beef bottom round roast, trimmed of fat
  • 2 Tbsp. canola oil
  • 3 large Vidalia onions, peeled and chopped
  • 4 cloves garlic, peeled and chopped
  • 4 medium carrots, peeled and chopped
  • 4 celery stalks, chopped
  • 8 small turnips, peeled and chopped
  • 1 piece (1 inch) ginger, peeled and minced
  • 1 can (13 oz.) beef broth
  • 1⁄2 cup dry red wine
  • 2 tsp. salt
  • 1 tsp. ground black pepper
  • 1 Tbsp. Wondra flour


  • Heat oil in a large saucepan or Dutch oven over medium-high heat. Brown the beef 4 minutes per side. Remove beef from pan and set aside.
  • Add onion, garlic, carrots, celery, turnips, and ginger to the pan and cook, stirring until wilted, about 10 minutes.
  • Return the beef to the pot and add the rest of the ingredients. Bring to a boil. Reduce heat to low, cover, and cook for 3 hours. Stir in Wondra flour and cook 10 minutes more.