Savory Pot Roast with Harvest Vegetables
Rekindle memories of Sunday dinners past and bring the family together to savor a homemade meal featuring this slow-simmering pot roast.
Ingredients
2 tablespoons vegetable oil
3 pounds boneless beef bottom round (rump) roastor Boneless beef rump roast
1.75 cups Swanson® Beef Broth
0.75 cup V8® 100% Vegetable Juice
2 cups fresh or frozen baby-cut carrot
3 medium potato, cut in quarters
3 stalks celery, cut into 1-inch pieces (about 2 cups)
2 tablespoons all-purpose flour
0.25 cup water
3 pounds boneless beef bottom round (rump) roastor Boneless beef rump roast
1.75 cups Swanson® Beef Broth
0.75 cup V8® 100% Vegetable Juice
2 cups fresh or frozen baby-cut carrot
3 medium potato, cut in quarters
3 stalks celery, cut into 1-inch pieces (about 2 cups)
2 tablespoons all-purpose flour
0.25 cup water
Instructions
Heat the oil in a 6-quart saucepot. Add the beef and cook until it's well browned on all sides. Pour off any fat.
Add the broth and vegetable juice to the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour 45 minutes.
Add the carrots, potatoes and celery to the saucepot. Cover and cook for 30 minutes or until the vegetables are tender. Remove the beef and vegetables from the saucepot.
Stir the flour and water in a small bowl until the mixture is smooth. Add the flour mixture to the saucepot and cook and stir until the mixture boils and thickens. Serve with the beef and vegetables.
Add the broth and vegetable juice to the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour 45 minutes.
Add the carrots, potatoes and celery to the saucepot. Cover and cook for 30 minutes or until the vegetables are tender. Remove the beef and vegetables from the saucepot.
Stir the flour and water in a small bowl until the mixture is smooth. Add the flour mixture to the saucepot and cook and stir until the mixture boils and thickens. Serve with the beef and vegetables.
Savory Pot Roast with Harvest Vegetables
Rekindle memories of Sunday dinners past and bring the family together to savor a homemade meal featuring this slow-simmering pot roast.
Directions
Print
Heat the oil in a 6-quart saucepot. Add the beef and cook until it's well browned on all sides. Pour off any fat.Add the broth and vegetable juice to the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 1 hour 45 minutes.Add the carrots, potatoes and celery to the saucepot. Cover and cook for 30 minutes or until the vegetables are tender. Remove the beef and vegetables from the saucepot.Stir the flour and water in a small bowl until the mixture is smooth. Add the flour mixture to the saucepot and cook and stir until the mixture boils and thickens. Serve with the beef and vegetables.
Ingredients
2 tablespoons vegetable oil3 pounds boneless beef bottom round (rump) roastor Boneless beef rump roast1.75 cups Swanson® Beef Broth0.75 cup V8® 100% Vegetable Juice2 cups fresh or frozen baby-cut carrot3 medium potato, cut in quarters3 stalks celery, cut into 1-inch pieces (about 2 cups)2 tablespoons all-purpose flour0.25 cup water
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