Pot Roast is the perfect meal to enjoy when the weather gets cooler. And it finally has this Fall. It warms you instantly. I usually make it on a Sunday when I have more time, but tonight seemed appropriate since it was really chilly here today.The parsnips add a sweet flavor and help thicken the gravy, you can take the meat and vegetables out of the post and serve the gravy separately.
1 1/2 pound beef pot roast (roughly)
6 carrots, peeled and cut into big chunks
5 parsnips, peeled, cut into chunks
2 cups fresh button mushrooms, quartered
2 sprigs fresh thyme
2 tbsp canola oil
2 cups beef (or chicken) broth
3 tbsp flour
1 large white onion, sliced
2 cloves garlic,minced
Dredge roast in flour and shake off excess. Heat oil in a Dutch Oven until very hot. Add roast and brown on both sides. Sprinkle each side with 1 tsp kosher salt and 1 tsp cracked black pepper. Add onions an garlic to sides around the roast and cook 3 min until soft. Add carrots, parsnips, thyme, and broth.Add 1 tsp kosher salt and 1 tsp pepper. over and bake in a 350 degree oven for 2 hours. Uncover and add mushrooms and Worcestershire sauce. Cook another 40 min. Serve with mashed potatoes, rice or, my family's favorite- orzo cooked in chicken broth with a little garlic, olive oil and pepper.
No picture, dinner was late and we were hungry!!