How to Cook Beef Pot Roast:

This is an easy way to cook a roast of beef, that keeps it moist & juicy, but gives you a lovely caramelized flavor from first searing the roast on all sides.

Type: Entreé Recipe

Serve with: mashed potatoes & gravy
Prep Time: 10 min
Cook Time: 2 – 2 1/2 hrs

Ingredients:

boneless roast of beef
1/2 cup + 1 1/2 tbsp flour
salt & pepper – to taste
sprinkle cayenne pepper
olive, canola or vegetable oil
vegetables – diced; carrots, parsnips, celery, turnip, onion, sweet potato, as desired
1 1/2 cups broth, wine, beer or water
1 bay leaf
1 1/2 tsp thyme
1 small knob fresh ginger
1 1/2 tbsp butter

Instructions:

Using a boneless roast, dredge meat with 1/2 cup flour & season with cayenne pepper, salt & pepper.
Brown on all sides in a Dutch oven – about 20 min. * Tip: Do not scorch.
Remove meat to a plate to reserve, if there is a great deal of fat rendered. Remove all fat, except for 3 tbsp.
Add to fat, desired diced vegetables, such as carrots, parsnips, celery, turnip, onion or sweet potato & stir until lightly browned & coated with fat.
Add 1 1/2 cups broth, wine, beer or water.
Return meat to Dutch oven along with bay leaf, thyme & ginger.
Cook on the stove top on a low setting, so the liquid simmers. Turn meat every 25 min until tender – about 1 1/2 – 2 hrs, or longer until the meat is very tender, adding more liquid, as needed.
Remove meat to a serving platter.
Strain veggies out of the pan juices.
Cook pan juices with 1 1/2 tbsp flour and butter until the gravy thickens. * Tip: Add more liquid, if needed.