Pot Roast

10 ingredients
9 steps

Ingredients

  • 2 lb. well-trimmed boneless beef rump roast (or chuck shoulder pot roast)
  • 2 Tbsp. all-purpose flour
  • 1 Tbsp. olive oil
  • 1 1/2 c. water
  • 1/4 c. balsamic vinegar
  • 2 packets (.17 oz.) instant vegetable broth mix
  • salt and pepper
  • 1 large (12 oz.) Spanish onion, sliced
  • 2 lb. potatoes, cut into 1-inch pieces
  • 6 carrots, pared and cut into 2-inch pieces

Directions

  1. 1
    Heat oven to 325°.
  2. 2
    Coat roast with flour.
  3. 3
    In nonstick Dutch oven, brown roast in oil; remove.
  4. 4
    Add water, vinegar, and broth mix to pot and cook 1 minute stirring.
  5. 5
    Return roast to pot; sprinkle with salt and pepper.
  6. 6
    Place vegetables around roast. Cover.
  7. 7
    Bake 2 3/4 hours or until tender, turning once.
  8. 8
    Remove roast and slice.
  9. 9
    Return beef to pan and simmer 5 minutes.

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