Classic Beef Pot Roast
Now this is a crave-worthy dinner. Tender beef pot roast cooked low and slow with carrots and potatoes. This is as classic as it gets.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wybeef.com.
Ingredients
- 1 beef Cross Rib Chuck Roast (2-1/2 to 3-1/2 pounds)
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon vegetable oil
- 4 cups reduced-sodium beef broth
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme leaves
- 1 pound red-skinned potatoes (about 1-1/2-inch diameter), cut in half
- 1 pound carrots, peeled, cut into 1-1/2-inch pieces
- 2 large onions, cut into 8 wedges each
