Classic Beef Pot Roast
Now this is a crave-worthy dinner. Tender beef pot roast cooked low and slow with carrots and potatoes. This is as classic as it gets.
Cook Time: 3 hrs 20 mins
Servings: 8
Ingredients: 11
Ingredients
Preparation
-
Step 1
Combine flour, salt and pepper; coat beef Cross Rib Chuck Roast with 2 tablespoons flour mixture. Reserve remaining flour mixture. Heat oil in stock pot over medium heat until hot. Place roast in stockpot; brown evenly. Pour off drippings.
-
Step 2
Combine broth, tomato paste and thyme in stock pot; whisk in reserved flour mixture. Bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2 hours. Stir gravy. Add potatoes, carrots and onions to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes to 1 hour or until roast and vegetables are fork-tender.
-
Step 3
Carve roast into slices or chunks; serve with vegetables and gravy.
Nutrition Information
360 Calories
7g SAT FAT
29g PROTEIN
3.9 mg IRON
6.4 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 360 Calories; 162 Calories from fat; 18g Total Fat (7 g Saturated Fat; 7 g Monounsaturated Fat;) 99 mg Cholesterol; 665 mg Sodium; 24 g Total Carbohydrate; 3.8 g Dietary Fiber; 29 g Protein; 3.9 mg Iron; 5.6 mg NE Niacin; 0.5 mg Vitamin B6; 1.8 mcg Vitamin B12; 6.4 mg Zinc; 26.8 mcg Selenium; 115.2 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.
The Essential Ingredients
- Cross Rib Chuck Roast: A flavorful cut from the shoulder area between the chuck and rib sections. Known for its great marbling. it’s ideal for long and slow cooking methods like braising or oven roasting. If it’s unavailable, chuck arm or chuck shoulder roasts are great substitutes.
- Tomato Paste: A thick concentrated paste made by cooking down tomatoes. Add to dishes for a silky texture, intensified tomato flavor or to help thicken a soup or stew.
- Beef Broth: A savory liquid made from beef, beef bones, vegetables and seasonings. You’ll find many boxed or canned versions at the grocery store, including low sodium options). Use in place of water or other liquids to add a depth of flavor.
- Thyme: An aromatic herb with tiny, greenish leaves that can be used fresh or dried and provides a subtle earthy, lemony flavor to recipes.
- Carrots: Root vegetables known for its bright orange color and high vitamin C content. Carrots are naturally sweet and earthy in flavor, with a crisp texture when raw. You can eat these fresh, cooked or juice them with other vegetables.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Related Recipes
Browse Recipes by Category
Sign Up or Log In to Share Your Beef-Loving Review!
Join the herd — log in to add your voice!
Google2 comments on "Classic Beef Pot Roast"
Create an account then Cook, Save, & Share!
Register now to save favorites and discover new recipes every week.
Continue to SaveAlready have an account? Log In
5 star
Great recipes love using them