Mamas Pot Roast
Servings: 4
Ingredients
2 1/2 lbs top round roast
1 TBSP kosher salt
1 TBSP fresh ground pepper
5 TBSP corn starch
2 TBSP vegetable oil
3 medium carrots cut into 2-3 inch pieces
1 medium onion chopped
4 garlic cloves, crushed
5 medium potatoes, quartered
3 cups beef broth
1 TBSP soy sauce
1/4 tsp thyme
1 tsp rosemary
Directions
1. Preheat oven to 325 F. Pat roast dry with paper towels and rub the salt, pepper, and 2 TBSP corn starch all over the roast.
2. Heat 1 TBSP oil over medium high heat in a dutch oven. Sear roast on all sides until well browned. Remove roast from pan and set aside.
3. Discard the oil from the pan and add remaining oil. Over medium heat saute the onions and garlic lightly about 2-3 minutes.
4. Add the roast back to the pan. Nestle the potatoes and carrots around the beef. Cover with the beef broth and add the thyme and rosemary.
5. In a small bowl mix the remaing 3 TBSP corn starch and 1/3 cup cold water until well combined. Pour over the roast.
6. Bring to a gentle boil. Cover and place in the oven for about 3 hours.
7. Serve
2. Heat 1 TBSP oil over medium high heat in a dutch oven. Sear roast on all sides until well browned. Remove roast from pan and set aside.
3. Discard the oil from the pan and add remaining oil. Over medium heat saute the onions and garlic lightly about 2-3 minutes.
4. Add the roast back to the pan. Nestle the potatoes and carrots around the beef. Cover with the beef broth and add the thyme and rosemary.
5. In a small bowl mix the remaing 3 TBSP corn starch and 1/3 cup cold water until well combined. Pour over the roast.
6. Bring to a gentle boil. Cover and place in the oven for about 3 hours.
7. Serve
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