Pot Roast with Roasted Root Vegetables
Need a dairy free main course? Pot Roast with Roasted Root Vegetables could be a super recipe to try. This recipe serves 4. One portion of this dish contains roughly 52g of protein, 28g of fat, and a total of 622 calories. This recipe covers 36% of your daily requirements of vitamins and minerals. A mixture of celery, rosemary and thyme leaves, onion, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.
Instructions
Watch how to make this recipe.
Season the beef with salt and pepper and lightly coat with flour.
Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides.
Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef.
Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter.
Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl.
Serve the gravy with the pot roast and roasted root vegetables.
One hour before the pot roast is done cooking, preheat the oven to 400 degrees F.
Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion. Season with salt and pepper, to taste, and arrange on a sheet tray. Roast for 30 minutes, then toss and roast another 30 minutes. Arrange on a serving platter and serve.
Use the leftovers to make Roasted Root Vegetable Pasta Salad or Southwestern Beef and Black Bean Chili.