Simple Pot Roast with Vegetables | I Heart Recipes

beef roast

🥗Healthier: lean cuts of beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and can be used for a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more budget-friendly while still providing a good cooking medium.

Coat the bottom round roast with a mixture of all-purpose flour and seasonings/herbs.

Heat vegetable oil in a Dutch oven over medium heat.

Brown the roast on all sides in the Dutch oven.

Remove the roast and sauté yellow onions until translucent in the same pot.

Place the browned roast on top of the sautéed onions.

Pour in chicken broth and cover the Dutch oven with a lid.

Bake in the oven at 300°F for 2.5 hours.

Baste the roast with juices halfway through cooking.

After 2.5 hours, check tenderness and return to oven for another hour if needed.

Scoop out some broth into a bowl and mix in a couple tablespoons of all-purpose flour to thicken.

Add cleaned russet potatoes, onions, and carrots to the pot.

Cover and return to the oven for another hour at 300°F.

Serve the roast surrounded by vegetables and drizzle with gravy.

Cooking Techniques

Equipment Needed

Spice Level: