This is an old-fashioned beef pot roast with vegetables and gravy. Feel free to add other vegetables to this pot roast, such as small white onions, parsnips, or sweet potato chunks.
\nINGREDIENTS:
\n1 chuck pot roast, tender chuck, chuck arm, etc., 3 to 4 pounds
\n1\/4 cup flour
\n1\/2 teaspoon salt
\n1\/2 teaspoon onion powder
\ndash leaf thyme
\ndash garlic powder
\n1\/8 teaspoon black pepper
\n1 tablespoon olive oil
\n3 cups beef broth
\n5 to 6 medium potatoes, peeled, quartered (about 1 1\/4 pounds)
\n1 cup baby carrots
\n1 small rutabaga or a few turnips, peeled and cut in chunks
\n1 medium yellow onion, cut in chunks
\n1\/2 cup red wine or more beef broth
\n3 tablespoons all-purpose flour
\n3 to 4 tablespoons cold water
\nPREPARATION:
\nIn a food storage bag, toss pot roast with the first 6 ingredients. Heat oil in a Dutch oven or large saucepan; add the pot roast and brown on all sides. Add beef broth and bring to a simmer. Reduce heat to low, cover, and simmer for 2 1\/2 hours.
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\nAdd 1\/2 cup red wine or beef broth, along with the vegetables. Cover and simmer for 45 minutes longer, or until vegetables are tender. Strain juices into a saucepan and bring to a boil; reduce heat to a simmer. Simmer for 5 minutes. Combine 3 tablespoons flour with 3 to 4 tablespoons water and whisk to make a smooth mixture. Stir into the simmering broth, a little at a time, until thickened as desired.
\nArrange sliced pot roast and vegetables on a platter. Drizzle some of the gravy over the sliced beef or serve gravy on the side.
\nServes 6.<\/p>\n","protected":false},"excerpt":{"rendered":"
This is an old-fashioned beef pot roast with vegetables and gravy. Feel free to add other vegetables to this pot roast, such as small white onions, parsnips, or sweet potato chunks. INGREDIENTS: 1 chuck pot roast, tender chuck, chuck arm, etc., 3 to 4 pounds 1\/4 cup flour 1\/2 teaspoon salt 1\/2 teaspoon onion powder […]<\/p>\n","protected":false},"author":17,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[127],"tags":[],"class_list":["post-1588","post","type-post","status-publish","format-standard","hentry","category-meats"],"_links":{"self":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts\/1588","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/users\/17"}],"replies":[{"embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1588"}],"version-history":[{"count":0,"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts\/1588\/revisions"}],"wp:attachment":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1588"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1588"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1588"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}