pot roast with winter root vegetables

This pot roast was delicious and economical but it was definitely not a one-pot meal and the prep took longer than I anticipated. But the kids loved it (Christopher even liked the way the chunks of onion turned out and he normally dislikes onions!) and I would definitely make it again!

Ingredients:

• 3 small onions
• 5 carrots
• 5 potatoes
• 1 head garlic
• 2 tbsp all-purpose flour
• several sprigs of fresh thyme and rosemary (stems removed and chopped)
• 1/2 tsp each salt and pepper
• 3 lb cross rib or boneless blade pot roast
• 3 tbsp vegetable oil
• 2 cans (2 1/2 cups) beef stock
• 2 tbsp Worcestershire sauce
• 1 tbsp packed brown sugar
• 1 tbsp Dijon mustard
• 3 bay leaves
• 1/4 cup flour
• 2 tbsp minced fresh parsley (optional)
  

Preparation:

• Peel and quarter onions.
• Peel carrots and potatoes and cut into chunks. 
• Separate garlic into cloves and peel.
• In a large shallow dish, combine 2 tbsp flour, thyme, rosemary, salt and pepper.
• Pat beef dry; roll in flour mixture to coat.
• In a large pan, heat 2 tbsp oil over medium-high heat and brown beef all over, about 8 minutes.
• Remove to plate and set aside.
• Drain fat from pan and add remaining oil.
• Fry onions, carrots, potatoes and garlic over medium heat, stirring occasionally, until beginning to brown, about 4 minutes.
• Transfer vegetables to slow cooker and top with browned roast.
• Back in the pan bring beef stock, Worcestershire sauce, brown sugar, mustard and bay leaves to a boil, stirring up brown bits.
• Pour into slow cooker and cook on low for 7 hours or until fork tender.
• Remove pot roast; slice and arrange on platter.
• Using slotted spoon, arrange vegetables around roast. 
• Cover and keep warm.
• Skim fat from remaining juices.
• Pour juices through a sieve into a large sauce pan.
• In a small bowl, whisk together 1/4 cup flour and 1/4 cup water.
• Whisk into sauce pan and bring to a boil.
• Boil, whisking constantly, until thickened, about 4 minutes.
• Serve sauce with roast and sprinkle with parsley.
  

  
Serving suggestion:

• The roast worked well with warm biscuits served on the side.

Prepared: 2010-09-13

Makes: 8 servings

Calories: 389 per serving

Categories: Beef
Slow Cooker

recipe source:
Canadian Living
(February 2005)