Roast
Nothing says homemade comfort food quite Pot Roast. This Easy Pot Roast recipe is great because it takes all the guesswork out of the most important part: the gravy. All you need to do is brown the beef, add the veggies and stir in our savory Beef Gravy. Cook until the beef is fall-apart tender and the potatoes, carrots and onions are perfectly done (we simmer with a sprig of fresh rosemary to add an herbal note). Pot roast is still around for a reason—it's a classic easy, hearty, warming dinner!
Ingredient
- 3 pound boneless beef chuck roast
- 1 tablespoon vegetable oil
- 2 cans (10.5 ounces each) Beef Gravy
- 2 large onion, cut into wedges
- 1 sprig fresh rosemary leaves
- 1 1/2 pounds whole baby yellow potato
- 16 ounces carrot, peeled and cut into 2-inch pieces (about 2 1/2 cups)
- 2 tablespoons chopped fresh parsley (optional)
Direction
- Season the beef with salt and pepper. Heat the oil in a 6-quart Dutch oven over medium-high heat. Add the beef and cook until well browned on all sides (to prevent sticking- make sure the oil and pot are hot before adding the beef). Pour off any fat.
- Add the gravy and onions and heat to a boil. Place the rosemary sprig in the gravy. Reduce the heat to low. Cover and cook for 1 1/2 hours.
- Add the potatoes and carrots to the pot and stir to coat. Cover and cook for another 1 to 1 1/2 hours or until the beef is fork-tender.
- Remove the beef and vegetables from the pot, cover and keep warm. Spoon off any fat from the gravy mixture in the pot. Heat the gravy mixture over high heat for 8 minutes or until slightly thickened. Spoon the gravy over the meat and vegetables. Sprinkle with the parsley before serving, if desired.
