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.

1 beef Cross Rib Chuck Roast or Arm Chuck Roast Boneless (2-½ to 3-½ pounds)

½ 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 1-½-inch diameter), cut in half

1 pound carrots, peeled, cut into 1-½-inch pieces

2 large onions, cut into 8 wedges each

Directions at beefitswhatsfordinner.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer