Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds beef bottom round roast

  2. 2 teaspoons salt, plus more for seasoning

  3. 1/2 teaspoon freshly ground black pepper, plus more for seasoning

  4. 2 tablespoons all-purpose flour

  5. 2 carrots, cut into 2-inch pieces

  6. 2 stalks celery

  7. 1 medium yellow onion

  8. 1 (15-ounce) can beef broth

  9. 1 cup water

  10. 1 tablespoon minced fresh garlic

  11. 2 tablespoons Worcestershire sauce

  12. 4 sprigs fresh thyme

  13. 2 carrots, cut into 3-inch pieces

  14. 2 russet potatoes, cut into 1-inch cubes

  15. 1/2 pound turnips, cut into wedges

  16. 2 tablespoons canola oil

  17. 1 teaspoon each fresh rosemary and fresh thyme leaves

  18. 1 red onion, sliced

Instructions Jump to Ingredients ↑

  1. For Pot Roast:

  2. Season the beef with salt and pepper and lightly coat with flour. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef. Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve the gravy with the pot roast and roasted root vegetables.

  3. For Roasted Root Vegetables:

  4. One hour before the pot roast is done cooking, preheat the oven to 400 degrees F. Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion. Season with salt and pepper, to taste, and arrange on a sheet tray. Roast for 30 minutes, then toss and roast another 30 minutes. Arrange on a serving platter and serve.

  5. Use the leftovers to make Roasted Root Vegetable Pasta Salad or Southwestern Beef and Black Bean Chili .


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