Savory Cross Rib Pot Roast with Root Vegetables
This Savory Cross Rib Pot Roast is a delightful one-pot meal that combines tender, flavorful beef with a medley of hearty root vegetables. Infused with aromatic herbs and spices, this dish is perfect for family gatherings or cozy dinners. The roast is seared to perfection and then slow-cooked to achieve melt-in-your-mouth goodness. You can easily adapt this recipe for a crock pot, allowing the flavors to meld beautifully. Add potatoes at the end for an even heartier meal. Enjoy a comforting bowl of this delicious pot roast and veggies that is sure to become a family favorite!
6
Servings
N/A
Calories
16
Ingredients
Ingredients
Cross rib roast or blade roast, boneless
3 lbs (none)
Garlic cloves
3 (slivered)
Salt
to taste (none)
Pepper
to taste (none)
Flour
1 tablespoon (none)
Lite olive oil
2 tablespoons (none)
Onions
2 large (coarsely chopped)
Carrots
3 (coarsely chopped)
Celery stalks
2 (chopped)
Thyme
1 teaspoon (none)
Bay leaf
1 (none)
Tomato juice or red wine
1 cup (none)
Canned tomatoes
1 cup (drained and chopped)
Fresh parsley
1 tablespoon (chopped)
Dried oregano
1 teaspoon (none)
Dried basil
1 teaspoon (none)
Instructions
1
Preheat your oven to 325°F (163°C) if using a Dutch oven.
2
Make small incisions in the roast and insert slivers of garlic into each cut to infuse flavor.
3
Season the meat generously with salt and pepper.
4
In a Dutch oven over high heat, sear the roast on all sides until it is well-browned, about 7 minutes total.
5
Add the coarsely chopped onions, carrots, celery, thyme, bay leaf, and tomato juice or red wine to the pot.
6
Cover tightly and reduce the heat to a simmer. Cook for about 1.5 hours, turning the beef occasionally to ensure even cooking.
7
Stir in the chopped tomatoes, fresh parsley, oregano, and basil. Continue to simmer for an additional hour, or until the beef is tender and easily pulls apart with a fork. Discard bay leaf.
8
Slice the roast and serve it with the savory vegetables and sauce, making sure to drizzle some of the cooking juices over the top.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of roast is used in this recipe?
The recipe calls for a 3 lb boneless cross rib roast or blade roast.
What temperature should I preheat the oven to?
Preheat your oven to 325 degrees Fahrenheit or 163 degrees Celsius.
How is the garlic incorporated into the meat?
Make small incisions in the roast and insert slivers of garlic into each cut to infuse flavor.
How long should the roast be seared?
Sear the roast on all sides for about 7 minutes total until it is well-browned.
What vegetables are added initially to the pot?
Add coarsely chopped onions, carrots, and celery to the Dutch oven after searing the meat.
What liquid options are available for the cooking base?
You can use 1 cup of either tomato juice or red wine as the cooking liquid.
When do you add the chopped tomatoes and herbs?
Stir in the canned tomatoes, parsley, oregano, and basil after the initial 1.5 hours of simmering.
How many people does this recipe serve?
This recipe is designed to yield approximately 6 servings.
Is this a one-pot meal?
Yes, it is a one-pot meal that combines beef and root vegetables in a single Dutch oven.
Which herbs are used for seasoning?
The recipe uses thyme, a bay leaf, fresh parsley, dried oregano, and dried basil.
Should the bay leaf be eaten with the roast?
No, you should discard the bay leaf before serving the dish.
How do you determine if the beef is finished cooking?
The beef is ready when it is tender and easily pulls apart with a fork.
Can this recipe be made in a crock pot?
Yes, the recipe can easily be adapted for a crock pot or slow cooker.
Can I add potatoes to this pot roast?
Yes, adding potatoes at the end of the cooking process makes for an even heartier meal.
What kind of oil is used for searing the meat?
The recipe specifies using 2 tablespoons of lite olive oil.
How should the onions and carrots be prepared?
The onions and carrots should be coarsely chopped before being added to the pot.
What is the total estimated simmering time?
The total simmering time is approximately 2.5 hours.
Do I need to season the meat before cooking?
Yes, season the meat generously with salt and pepper before you begin searing.
What should be done with the cooking juices?
Drizzle the cooking juices over the sliced roast and vegetables when serving.
Is the meat bone-in or boneless?
The recipe calls for a boneless cut of meat.
How much flour is included in the ingredients?
The recipe includes 1 tablespoon of flour.
What is the weight of the roast used in this recipe?
The recipe uses a roast weighing 3 lbs.
How should the canned tomatoes be prepared?
The canned tomatoes should be drained and chopped before being added to the roast.
How much fresh parsley is required?
You will need 1 tablespoon of chopped fresh parsley.
What heat setting is used to sear the roast?
The roast should be seared over high heat in the Dutch oven.
Do I need to turn the beef during the simmering process?
Yes, turn the beef occasionally during the first 1.5 hours to ensure even cooking.
Should the pot be covered while simmering?
Yes, cover the pot tightly and reduce the heat to a simmer.
Is this dish suitable for family gatherings?
Yes, this comforting dish is perfect for family gatherings or cozy dinners.
How many celery stalks are required?
The recipe requires 2 chopped celery stalks.
How is the final dish presented?
Slice the roast and serve it alongside the vegetables and drizzled with sauce.