Beef Pot Roast with Braised Vegetables

Beef Pot Roast with Braised Vegetables

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.

RatingDifficultyIntermediate

ShareTweetSaveShare

Beef Pot Roast with Braised Vegetables

Yields12 Servings
Prep Time40 minsCook Time8 hrsTotal Time8 hrs 40 mins

 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

1

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

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

3. Remove bay leaves and discard; skim fat from sauce if necessary. Carve roast across the grain and serve with sauce and braised vegetables.

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

Directions

1

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

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

3. Remove bay leaves and discard; skim fat from sauce if necessary. Carve roast across the grain and serve with sauce and braised vegetables.

Beef Pot Roast with Braised Vegetables
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply