Sunday Savory Pot Roast
Sunday Savory Pot Roast
Sunday Savory Pot Roast
Robert Moreland
6
20 minutes
5 hours
471
American
Dinner
Ingredients
3 pound beef bottom round roast
2 tsp olive or vegetable oil
3 medium potatoes (2-inch pieces)
2 1/2 cups baby-cut carrots
1 medium onion (chopped)
1 tsp salt
1/2 tsp pepper
1/4 tsp thyme powder
16 oz Beef Broth
3 tbsp tomato paste
1 tsp Worcestershire sauce
1/4 cup all-purpose flour
Directions
Preheat oven to 275°
Sear the Beef: Trim excess fat from beef. Heat oil in a skillet over medium-high heat. Brown the beef on both sides (about 5 minutes on each side).
Layer the Cooker: Place potatoes, carrots, and onion in a dutch oven pot. Sprinkle with salt, pepper, and thyme powder.
Combine Liquids: In a small bowl, whisk together the beef broth, Worcestershire sauce, and the tomato paste until the paste is mostly dissolved.
Slow Cook: Place the browned beef on top of the vegetables. Pour the liquid mixture over the beef. Cover dutch oven pot and cook at 275° for 5 hours until tender.
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Remove beef and vegetables to a platter and transfer the broth to a small pot.
Let the broth sit for a minute. The fat will rise to the top. Use a spoon to skim off the oily layer at the top. (If you have a fat separator cup, use it.)
Turn the pot to medium heat and simmer the broth.
In a small jar or bowl, whisk 1/4 cup cold water with 3 tablespoons of all-purpose flour until it looks like milk (no lumps!).
Once the broth is simmering, slowly pour in the slurry while whisking constantly.
Boil for 1–2 minutes. The "flour taste" only goes away once it hits a full simmer.
