Pot Roast with Vegetables and Gravy

Name: Pot Roast with Vegetables and Gravy
Total time: 215 min
Ingredients: 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

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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

Ingredients

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

Directions

Step 1
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.
Step 2
Add onion, garlic, carrots, celery, turnips, and ginger to the pan and cook, stirring until wilted, about 10 minutes.
Step 3
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.