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Home-Style Pot Roast
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Prep Time:
20 minutes
Total Time:
2 hours 50 minutes
Delicious one-pot beef and root vegetable stew with homemade gravy.
Ingredients:
  • 1 (2-lb.) boneless beef rump roast, trimmed of fat
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 medium onions, quartered
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried basil leaves
  • 1 (14-oz.) can beef broth
  • 2 large Yukon Gold or russet potatoes (about 1 lb.), quartered
  • 2 medium parsnips, peeled, halved lengthwise and cut into 3-inch pieces
  • 1 (16-oz.) pkg. fresh baby carrots
  • 1/4 cup cold water
  • 2 tablespoons cornstarch
Instructions:
  • Preheat the oven to 350°F. Season beef roast with 1/2 teaspoon of salt and pepper in a Dutch oven. Add onions, garlic, thyme, and basil. Pour broth over the top and cover.
  • Roast in the oven at 350°F for 1 hour and 30 minutes.
  • Take the Dutch oven out of the oven. Flip the roast and add in the potatoes, parsnips, and carrots. Cover and bake for another 45 to 60 minutes until the vegetables are tender.
  • Using a slotted spoon, transfer the roast and vegetables from the Dutch oven to a serving platter. Keep covered to maintain warmth.
  • In a small bowl, mix water, cornstarch, and the remaining 1/4 teaspoon salt until smooth. Heat a Dutch oven over medium-high heat. Gradually pour the cornstarch mixture into the drippings in the Dutch oven, stirring constantly. Cook and stir until the gravy is thick and bubbly. Serve the gravy with the roast and vegetables.

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