Perfect Pot Roast With Potatoes and Carrots

Ingredients · for 6 (scales to your household)

• 4 pounds Beef pot roast $39.92
• 3 To 4 tablespoons all-purpose flour not counted
• 2 tablespoons Vegetable oil $0.16
• 5 Onions $3.02
• 1/2 tsp Kosher salt $0.03
• 1/4 tsp Black pepper $0.03
• 1 1/2 cups Low sodium beef broth $0.83
• 4 Potatoes $3.10
• 6 Carrots $1.05

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages. A line marked not counted is one we couldn't measure from the amount as written — it is missing from the total, not free.

Method

1. Gather the ingredients.
2. Dredge or coat the pot roast with 1 to 2 tablespoons of the flour.
3. Heat the oil in a heavy Dutch oven or stockpot over medium heat. Add the flour-coated roast and cook, turning to brown all sides. Remove to a plate and set aside.
4. Place the sliced onions in the pan and cook, stirring and scraping the bottom of the pot, until lightly browned.
5. Place the roast on top of the onions and season with the salt and pepper. Add 1/4 cup of the broth or water and bring to a simmer. Cover and simmer on low for 2 hours.
6. Add the potatoes, carrots, and quartered onions and cover and slowly simmer for 1 hour longer.
7. With a slotted spoon, remove the beef and vegetables to a warm platter and keep warm .
8. To make the gravy, add enough broth or water to the pot roast liquid to make 2 cups. Heat over medium heat.
9. Mix remaining 2 tablespoons flour with a little cold water in a small bowl. Stir until smooth. Stir the flour mixture into the warmed broth and season to taste. Simmer, stirring, until thickened.
10. Slice the roast. Pour the gravy over the pot roast and vegetables or serve on the side.