Classic Midwestern Beef Pot Roast with Vegetables
This Classic Midwestern Beef Pot Roast is the ultimate comfort food, delivering rich flavors and tender meat simmered to perfection. Ditch the pre-packaged gravy mixes and dressings, and embrace the heartwarming essence of homemade cooking that reminds you of cozy family dinners in the heartland. With a hearty blend of root vegetables, fragrant herbs, and a wholesome beef roast bathed in a savory broth, this recipe is perfect for Sunday gatherings or everyday meals. Whether you use a Dutch oven, a traditional oven, or a slow cooker, this pot roast will become a cherished favorite in your home.
N/A
Servings
375
Calories
12
Ingredients
Ingredients
Boneless beef roast
2 1/2-3 lb (Cut to fit the pot or crockpot (chuck, shoulder, or round))
Oil
2 tablespoons (For browning)
Salt
To taste (For seasoning)
Pepper
To taste (For seasoning)
Worcestershire sauce
1 tablespoon (For flavoring)
Instant beef bouillon
1 teaspoon (For broth base)
Dried basil
1 teaspoon (Crushed)
New potatoes or sweet potatoes
3/4 lb or 2 medium (Prepare as directed in instructions)
Carrots or parsnips
1 lb or 6 medium (Peeled and cut into 2-inch pieces)
Onions
2 (Cut into wedges)
Celery ribs
2 (Bias-cut into 1-inch pieces)
Flour
1/4 cup (For thickening the gravy)
Instructions
1
Start by trimming excess fat from the beef roast to prevent greasiness. Heat a Dutch oven over medium-high heat and add oil. Once hot, sear the roast on all sides until browned, about 3-4 minutes per side. Remove and drain any excess fat.
2
In a separate mixing bowl, combine 3/4 cup water, Worcestershire sauce, instant beef bouillon, dried basil, and season with salt and pepper. Mix well to create a flavorful broth.
3
Pour the liquid mixture over the seared roast in the Dutch oven. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 1 hour.
4
While the roast is simmering, prepare the vegetables. For new potatoes, peel a strip of skin around the center or simply scrub them clean. For sweet potatoes, peel and cut into quarters. Prepare the carrots (or parsnips), onions, and celery by cutting them into suitable pieces.
5
After 1 hour, add the prepared vegetables to the pot with the roast. Return everything to a boil, then cover again and cook for an additional 45 to 60 minutes, or until the beef and vegetables are tender. Check occasionally and add water if the fluid level gets too low.
6
Once cooked, carefully remove the pot roast and vegetables onto a serving platter. Reserve the cooking juices in the pot.
7
To make a delicious gravy, measure the reserved juices, skim off any excess fat, and add enough water to make 1 1/2 cups of liquid. Return this liquid to the Dutch oven over medium heat.
8
In a small bowl, combine flour with 1/2 cup water to create a smooth slurry. Stir this mixture into the pan juices, cooking and stirring until the gravy thickens, about 2-3 minutes. Season the gravy with salt and pepper to taste.
9
Serve the tender pot roast slices with the vegetables and top with homemade gravy for an unforgettable meal.
Nutrition Information
18.75
Fat
31.25
Carbs
25
Protein
Frequently Asked Questions
Frequently Asked Questions
What type of beef is best for this Midwestern Pot Roast?
The recipe recommends a 2 1/2 to 3 lb boneless beef roast, specifically chuck, shoulder, or round cuts.
How should the beef be prepared before cooking?
Start by trimming excess fat to prevent greasiness and cut the meat if necessary to fit your pot or crockpot.
How do you sear the beef roast?
Heat oil in a Dutch oven over medium-high heat and sear the roast on all sides for 3-4 minutes per side until browned.
What liquid is used for the simmering broth?
The broth is made from a mixture of 3/4 cup water, Worcestershire sauce, instant beef bouillon, dried basil, salt, and pepper.
How long does the roast simmer before adding vegetables?
After bringing the liquid to a boil and reducing heat, the roast should simmer covered for approximately 1 hour.
Which potatoes are suitable for this recipe?
You can use either 3/4 lb of new potatoes or 2 medium sweet potatoes.
How do I prepare the new potatoes?
You can either scrub them clean or peel a strip of skin around the center of each potato.
Can I use parsnips instead of carrots?
Yes, the recipe allows for 1 lb (or 6 medium) of either carrots or parsnips.
How should the onions be cut?
The two onions should be cut into wedges before being added to the pot.
What is the recommended cut for the celery?
The 2 celery ribs should be bias-cut into 1-inch pieces.
How long do the vegetables need to cook?
Vegetables should be added after the first hour and cooked for an additional 45 to 60 minutes until tender.
What should I do if the fluid level gets too low during cooking?
Check the pot occasionally and add a small amount of water if the liquid level appears too low.
How is the homemade gravy prepared?
Measure the reserved cooking juices, skim the fat, add water to reach 1 1/2 cups of liquid, and thicken with a flour slurry.
What are the ingredients for the flour slurry?
Combine 1/4 cup of flour with 1/2 cup of water in a small bowl and stir until smooth.
How long does it take for the gravy to thicken?
Once the slurry is stirred into the pan juices, it takes about 2-3 minutes of cooking and stirring to thicken.
Can this pot roast be made in a slow cooker?
Yes, the recipe is suitable for a Dutch oven, a traditional oven, or a slow cooker.
What are the nutritional facts per serving?
Each serving contains approximately 375 calories, 18.75g of fat, 31.25g of carbohydrates, and 25g of protein.
Does this recipe use pre-packaged gravy mixes?
No, this recipe avoids pre-packaged mixes in favor of a homemade gravy made from the roast's natural juices.
What herbs are used for flavoring?
The recipe uses 1 teaspoon of crushed dried basil along with salt and pepper.
Is oil necessary for this recipe?
Yes, 2 tablespoons of oil are used to sear and brown the meat at the beginning of the process.
How many vegetables in total are used?
The recipe includes potatoes, carrots or parsnips, onions, and celery for a hearty blend of root vegetables.
What is the purpose of the Worcestershire sauce?
It provides a savory depth of flavor to the simmering broth and the final gravy.
How should the pot roast be served?
Slice the tender beef and arrange it on a platter with the cooked vegetables, then top everything with the homemade gravy.
Is this a traditional Midwestern recipe?
Yes, it is described as a classic heartland comfort food ideal for Sunday family gatherings.
What is the total number of ingredients needed?
The recipe requires 12 main ingredients including meat, vegetables, and seasonings.
Do I need to peel the sweet potatoes?
Yes, the instructions state to peel the sweet potatoes and cut them into quarters.
Can I use beef bouillon cubes?
The recipe specifies 1 teaspoon of instant beef bouillon for the broth base.
What temperature should I use for the Dutch oven?
Use medium-high heat for searing the meat and low heat for the long simmering process.
Is there fiber in this recipe?
While the specific fiber count is not provided in the data, the inclusion of root vegetables like carrots and potatoes provides natural dietary fiber.
What makes the meat tender in this recipe?
The low-and-slow simmering process for nearly two hours allows the fibers in the beef roast to break down and become tender.