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Classic Beef Pot Roast with Root Vegetables

This healthy recipe comes from NDSU Extension Service.


  • 1 boneless beef chuck shoulder, arm, or blade roast (2 1/2 to 3 pounds)
  • 1 tsp. vegetable oil
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 14-oz. can beef broth, low salt
  • 1 pound red-skinned potatoes, cut in half
  • 1 pound carrots, peeled and cut diagonally into 1 1/2-inch pieces
  • 1 large onion, cut in 8 wedges
  • 1 1/2 c. frozen peas
  • 2 Tbsp. all-purpose flour mixed with 1/4 c. cold water 


  • 2 cloves garlic, minced (or use 1 tsp. garlic powder)
  • 2 tsp. thyme, crushed (optional)


Combine seasoning ingredients (garlic and thyme); press evenly onto all surfaces of beef pot roast. Heat oil in stockpot or deep pan over medium heat until hot. Place pot roast in stockpot; brown evenly. Pour off drippings. Season with salt and pepper. Add broth to stockpot and bring to boil. Reduce heat; cover and simmer 2 1/4 hours. Add potatoes, carrots, and onion to stockpot; bring to boil. Reduce heat; continue simmering, covered, 25 minutes. Stir in peas; continue simmering, covered, five to 10 minutes or until pot roast and vegetables are fork-tender and beef reaches an internal temperature of at least 145 F for medium or 160 F for well-done roast. Combine flour and water in small container; cover and shake flour mixture vigorously or whip with a wire wisk until smooth. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary. Measure 1 1/2 cups of cooking liquid and return to stockpot; stir in flour mixture. Bring to a boil, stirring constantly; cook and stir two to three minutes or until thickened. Carve pot roast into thin slices; serve with vegetables and gravy.

Makes 8 servings.

Per Serving: about 380 calories, 17 grams (g) of fat, 22 g carbohydrate, 4 g fiber

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