Pot Roast, Vegetables, And

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 (3 pound) beef pot roast
• 1 onion, chopped
• 5 cloves garlic, minced
• 1 pound carrots, cut into chunks
• 1 (8 ounce) package sliced fresh mushrooms
• 1 1/2 pounds potatoes, peeled and cut into chunks
• 2 tablespoons all-purpose flour
• 2 cups beef stock
• 1 (12 fluid ounce) can or bottle dark
• 1 bay leaf
• 3 tablespoons chopped fresh thyme
• 1 teaspoon brown sugar
• 2 tablespoons whole-grain dijon mustard
• 1 tablespoon tomato paste
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 50 mins

Ready Time: 3 hrs 10 mins


• preheat an oven to 350 degrees f (175 degrees c).
• heat the olive oil in a dutch oven. brown the pot roast on all sides in the hot oil; remove from pan and set aside. cook the onion and garlic in the hot oil until they begin to soften and turn brown, about 5 minutes. add the carrots, mushrooms, and potatoes to the pot; cook and stir until they begin to color, 2 to 3 minutes. mix the flour into the vegetables; stir continuously for 1 minute. pour the beef stock and into the mixture and bring to a boil, stirring continuously. add the bay leaf, thyme, brown sugar, mustard, tomato paste, salt, and pepper. place the pot roast atop the entire mixture. cover pot with lid.
• bake in the preheated oven until the meat and vegetables are completely tender, about 2 1/2 hours.