Beef Pot Roast with Braised Vegetables - Canadian Beef | Canada Beef Print
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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.

Ingredients

2 tbsp (30 mL) fennel seeds, crushed1 tsp (5 mL) EACH salt and pepper3 lb (1.36 kg) Boneless Beef Pot Roast (e.g. Cross Rib, Blade or Top Blade)3 tbsp (45 mL) vegetable oil2 onions, chopped4 carrots, diced2 tbsp (30 mL) all-purpose flour1 ½ cups (375 mL) beef stock3 bay leaves

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.