Have your roast and veggies simmering together on your stovetop until you're ready to eat. This is a simple recipe, and great for company. The leftovers are delicious the next day (if you have any)! Feel free to add or remove any of the extra vegetables that cook along with the roast. Parsnips, sweet potatoes, and other root vegetables make a great addition to the pot roast.
Prep Time: 20 minutes
Cook Time: 3 hours
(1) Cross Rib Roast
(3 cloves) Garlic
(1 cup) Onion
(1 cup) Celery
(1 cup) Carrot
(1 tsp) Thyme, dried
(1) Bay leaf
(1 cup) Beef stock
(1 cup) Tomato juice or red wine
(1 can) Tomatoes or tomato sauce
(1 tsp) Oregano, dried
(1 tsp) Parsley, dried
(2-3) Potatoes, cut in pieces
(1) Rutabaga, cut in pieces
- Make small cuts in the roast and insert slivers of garlic. Brown in dutch oven, then add: chopped: onion, celery, carrot, thyme and the bay leaf, and beef stock.
- Cook 1 ½ hours on simmer, covered. Turn beef occasionally. Add tomatoes or tomato sauce, oregano and parsley.
- Simmer 1 hour more or until tender, adding the potatoes and rutabaga for the last half hour.
- Remove beef from pot and let stand. Remove sauce and puree. Slice beef thickly and serve with sauce (should not need to thicken) and vegetables.