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DeSoto House Pot Roast

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsB3, B12, D
    MineralsZinc, Copper, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. 2 tablespoons all-purpose flour

    2. 1/2 teaspoon dried thyme, crushed

    3. 1/4 teaspoon pepper

    4. 1 2 pound boneless beef chuck pot roast

    5. 1 tablespoon cooking oil

    6. 1/2 cup beef broth

    7. 4 small potatoes, quartered (12 ounces)

    8. 2 small sweet potatoes, peeled and quartered (12 ounces)

    9. 2 rutabagas, peeled and quartered, or 2 cups peeled baby turnips (12 ounces)

    10. 2 carrots, peeled and quartered, or 2 cups peeled baby carrots (6 ounces)

    11. Fresh herb sprigs

    Instructions Jump to Ingredients ↑

    1. In a small bowl , combine flour , thyme, and pepper. Coat pot roast with the flour mixture.

    2. In a Dutch oven , brown roast in hot oil on both sides. Add beef broth. Bake, covered, in 325 degree F oven 1-1/4 hours.

    3. Add vegetables. Cover; bake 45 minutes more or until meat is tender.

    4. Slice the meat and arrange on a warm dinner plate. Arrange the vegetables around the meat. Spoon pan juices over the meat and vegetables. Garnish with some fresh herbs, if you life.

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