Perfect Pot Roast With Potatoes and Carrots
A classic stovetop pot roast features slow-simmered beef with various vegetables, achieving tender perfection.
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Instructions
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Heat oil in a Dutch oven. Dredge the pot roast in 1-2 tablespoons of flour. Brown the coated roast on all sides in the hot oil, then remove and set aside.
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In the same pot, cook the sliced onions, stirring until lightly browned.
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Return the roast to the pot on top of the onions. Season with salt and pepper, add 1/4 cup broth or water, bring to a simmer, cover, and cook on low for 2 hours.
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Add potatoes, carrots, and quartered onions. Cover and simmer for an additional hour.
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Remove the cooked beef and vegetables to a warm platter.
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To make gravy, add enough broth or water to the pot liquid to make 2 cups, then heat over medium.
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Combine the remaining 2 tablespoons of flour with a little cold water until smooth. Stir this mixture into the warm broth, season, and simmer until thickened.
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Slice the roast and serve with the gravy.