Old-Fashioned Pot Roast

With lots of root vegetables and a hearty, rich gravy, this Old-Fashioned Pot Roast is just like your grandma used to make!


Old Fashioned Pot Roast
4 to 5 pounds pot roast, such as blade, chuck, or cross rib pot roast
Salt and freshly ground pepper, to taste
Olive oil, as needed
1 onion, chopped
1 carrots, chopped
2 celery ribs, chopped
2 garlic cloves
2 sprigs thyme
1/4 cup flour
2 tbsp. tomato paste
3 cups beef stock
2 tbsp. Worcestershire sauce
1 tbsp. brown sugar
2 bay leaves
Salt and freshly ground pepper, to taste
2 carrots, cut into large 2-inch chunks
2 turnips, cut into large 2-inch chunks
2 parsnips, cut into large 2-inch chunks
1 small rutabaga, cut into large 2-inch chunks
3 tbsp. chopped parsley, for garnishing

Green Beans
1 pound green beans, trimmed
2 tbsp. extra virgin olive oil
Salt and freshly ground pepper, to taste


Old Fashioned Pot Roast
Preheat oven 325 degrees F.

Pat pot roast dry. Season with salt and pepper.

Heat Dutch oven over medium high heat. Add 3 tbsp. olive oil. When oil is hot, add pot roast and brown on all sides, about 8 to 10 minutes. Remove and set aside.

If pan looks dry, add more olive oil. Add chopped onions, carrots, celery, garlic and thyme sprigs. Cook until vegetables start to soften, about 5 minutes. Add flour. Cook, stirring frequently, another 2 minutes. Add tomato paste and stir. Gradually stir in beef stock. Add Worcestershire, brown sugar and bay leaf. Bring to a boil. Add meat back to pan. Cover and transfer to preheated oven. Cook, turning ever hour, until meat starts to become tender, about 3 hours.

Add carrots, turnips, parsnips and rutabaga. Cover and cook until meat is fork tender and veggies are soft and tender, about another 1 to 1 1/2 hour. (The total cook time for the pot roast is 4 hours.)

Transfer pot roast to cutting board. Slice and add to serving platter along with the vegetables. Pour gravy over top or serve in a gravy boat. Garnish with parsley. Serve with Green Beans.

Green Beans
Add green beans to boiling salted water. Cook until tender crisp, about 3 to 5 minutes. Drain. Season with salt and pepper, and drizzle with olive oil.

Yield: 8 servings.