Garden Pot RoastSubmitted by: BREEHARDY
IntroductionPot roast that cooks in 2 hours and tastes great! Pot roast that cooks in 2 hours and tastes great!
1.5-pound boneless beef bottom roast (remove fat)
1 Tbsp. Extra Virgin Olive Oil
1 14 oz. can beef broth
1/2 cup coarsely chopped onion (medium)
1/2 tsp dried marjoram, crushed
1/2 tsp dried thyme, crushed
2 cloves garlic, minced
2 cups green beans (cut-up)
2 cups baby carrots (cut-up)
600 grams (4 medium) red potatos (cut-up)
2 Tbsp cold water
1 Tbsp cornstarch
Trim fat from meat. Sprinkle meat lightly with salt and pepper. In a 4- to 6-quart Dutch oven brown meat on all sides in hot oil for 5 minutes, turning to brown evenly. Drain off fat. Carefully pour broth over meat. add onion, marjoram, thyme, garlic, and vegetables. Bake covered, in a 325 degree oven for about 2 hours (until meat is 160-170 degrees).
When done cut meat into cubes and trasfer veggies to serving platter or plates. Dispurse meat evenly between 4 servings. Reserve the cooking liquid (broth) in Dutch oven. Cover veggies and meat to keep warm.
For gravy, strain juices into a glass measuring cup. Skim fat from juices; return 1 1/4 cups of juices to Dutch oven (discard remaining juices). In a small bowl stire together the cold water and cornstarch. Stir into juices in Dutch oven. Cook and stir for 2 minute more. Season to taste with salt and pepper. Slice meat. Spoon the gravy over meat and vegetables.
Number of Servings: 6
Recipe submitted by SparkPeople user BREEHARDY.
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This recipe is wonderful. We used a chuck roast with very little fat. I did not have any marjoram to use, but we did add the thyme. The aromas from the oven were absolutely incredible. We left the roast (#3+) in the oven for nearly three hours but could not stand it any longer. It was wonderful - 11/9/09