Try a Little Tenderness

By Tara Bench

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Classic Pot Roast with Vegetables
Photo by Yunhee Kim

Classic Pot Roast with Vegetables

Like your mom used to make on Sundays, only more tender.

1. Heat oven to 325 degrees F. Tie a 3- to 3-1/2-pound chuck or round roast with kitchen twine if boneless or not compact. Heat 1 tablespoon canola oil in a Dutch oven and sear beef on all sides until dark brown. Season with salt and pepper.

2. Add 6 small quartered potatoes, 2 ribs cut celery, 3 cut carrots, 1 large onion diced, 2 bay leaves, 2 tablespoons Worcestershire sauce, and 1/2 cup beef broth to the pan. Cover and roast in oven until beef is fork-tender, 3 to 3 1/2 hours.

Serves 4 to 6

For a smaller roast, you can also use a covered heavy-bottom casserole.


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