Braised Beef Pot Roast with Extra Vegetables

playswellwithbutter.com

Rhonda Burkhardt

3 to 3.5 pounds boneless beef chuck roast, trimmed of excess fat

3 tablespoons all-purpose flour

2 tablespoons olive oil

24 ounces baby gold potatoes ( 1 ½ pounds), halved as needed

6 medium carrots ( 1 pound), peeled as desired & roughly chopped into ½-inch pieces

2 medium yellow onions, sliced into sixths or eighths

8 to 10 cloves garlic, smashed

2 cups beef stock or broth

2 tablespoons Worcestershire sauce

2 (two) 1-ounce envelopes onion soup mix

optional: flour slurry (1 heaping tablespoon flour whisked into 1 cup warm beef stock)

kosher salt & ground black pepper, to season

Directions at playswellwithbutter.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