IT’S WHATS FOR DINNER – Homestyle Pot Roast Recipe And 30+ HD FOOD PHOTOS

Ingredients

(2-lb.) boneless beef rump roast, trimmed of fat
3/4 teaspoon salt
1/4 teaspoon pepper
3 medium onions, quartered
2 garlic cloves, minced
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried basil leaves
1 (14-oz.) can beef broth
2 large Yukon Gold or russet potatoes (about 1 lb.), quartered
2 medium parsnips, peeled, halved lengthwise and cut into 3-inch pieces
1 (16-oz.) pkg. fresh baby carrots
1/4 cup cold water
2 tablespoons cornstarch

Directions

1. Heat oven to 350°F. Place beef roast in Dutch oven; sprinkle with 1/2 teaspoon of the salt and pepper. Add onions, garlic, thyme and basil. Pour broth over top. Cover.
2.  Bake at 350°F. for 1 hour 30 minutes.
3.  Remove Dutch oven from oven. Turn roast over and add potatoes, parsnips and carrots. Cover; bake an additional 45 to 60 minutes or until vegetables are tender.
4.  With slotted spoon, remove roast and vegetables from Dutch oven; place on serving platter. Cover to keep warm.
5.  In small bowl, combine water, cornstarch and remaining 1/4 teaspoon salt; blend well. Place Dutch oven over medium-high heat. Slowly add cornstarch mixture to drippings in Dutch oven, stirring constantly. Cook and stir until bubbly and thickened. Serve gravy with roast and vegetables.

 

A photo from the production of “Martha’s Cooking School” in New York on Wednesday, May 9, 2012.
Photo: Rob Tannenbaum/MSLO

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