Home-Style Pot Roast

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  • 20 min prep time
  • 2 hr 50 min total time
  • 13 ingredients
  • 8 servings

Ingredients

1
(2-lb.) boneless beef rump roast, trimmed of fat
3/4
teaspoon salt
1/4
teaspoon pepper
3
medium onions, quartered
2
garlic cloves, minced
1/2
teaspoon dried thyme leaves
1/2
teaspoon dried basil leaves
1
(14-oz.) can beef broth
2
large Yukon Gold or russet potatoes (about 1 lb.), quartered
2
medium parsnips, peeled, halved lengthwise and cut into 3-inch pieces
1
(16-oz.) pkg. fresh baby carrots
1/4
cup cold water
2
tablespoons cornstarch

Directions

  1. 1 Heat oven to 350°F. Place beef roast in Dutch oven; sprinkle with 1/2 teaspoon of the salt and pepper. Add onions, garlic, thyme and basil. Pour broth over top. Cover.
  2. 2 Bake at 350°F. for 1 hour 30 minutes.
  3. 3 Remove Dutch oven from oven. Turn roast over and add potatoes, parsnips and carrots. Cover; bake an additional 45 to 60 minutes or until vegetables are tender.
  4. 4 With slotted spoon, remove roast and vegetables from Dutch oven; place on serving platter. Cover to keep warm.
  5. 5 In small bowl, combine water, cornstarch and remaining 1/4 teaspoon salt; blend well. Place Dutch oven over medium-high heat. Slowly add cornstarch mixture to drippings in Dutch oven, stirring constantly. Cook and stir until bubbly and thickened. Serve gravy with roast and vegetables.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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