Beef Pot Roast with Braised Vegetables

Name: Beef Pot Roast with Braised Vegetables
Prep time: 40 min
Cook time: 8 h
Total time: 8 h 40 min
Yield: 12
Ingredients: 2 tbsp (30 mL) fennel seeds, crushed; 1 tsp (5 mL) EACH salt and pepper; 3 lb (1.36 kg) Boneless Beef Pot Roast (e.g. Cross Rib, Blade or Top Blade); 3 tbsp (45 mL) vegetable oil; 2 onions, chopped; 4 carrots, diced; 2 tbsp (30 mL) all-purpose flour; 1 ½ cups (375 mL) beef stock; 3 bay leaves

in All Recipes, Pot Roast Braising, Cold Weather, Comfort Foods, Slow Cooker

Beef Pot Roast with Braised Vegetables

Prep Time: 40
Cook Time: 480
Total Time: 840
Serving: 12

Print Recipe

Classic Beef Pot Roast makes a delicious meal that is ready when you are when made in the slow cooker. If you don’t own a slow cooker, cook the pot roast and vegetables in a heavy Dutch oven pot at 325°F (160°C) in the oven for about 3 hours or until fork-tender.

Directions

1. Combine crushed fennel seeds with 1/2 tsp (2 mL) each of the salt and pepper, rub all over roast. In Dutch oven or stockpot, heat 2 tbsp (30 mL) of the oil over medium-high heat; brown beef all over, turning with tongs, about 10 minutes. Transfer pot roast to slow-cooker; set aside. Reduce stove-top heat to medium. Add remaining oil to Dutch oven if necessary; cook onions, carrots and remaining salt and pepper, stirring, for 4 minutes or until just golden. Sprinkle with flour; cook, stirring, for 1 minute.
2. Add beef stock and bay leaves to Dutch oven; bring to boil, stirring and scraping up brown bits from bottom of pot. Transfer vegetables, broth and bay leaves to slow-cooker. Cover and cook on LOW for 7 to 8 hours or until fork tender.
3. Remove bay leaves and discard; skim fat from sauce if necessary. Carve roast across the grain and serve with sauce and braised vegetables.