Pot Roast with Vegetables and Gravy

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"This meat comes out fall-apart tender, and the gravy is thick and delicious. With all the veggies, it's a classic one-pot comfort dish."
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4 hrs 15 m 0 servings yields 4 servings
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Original recipe yields 0 servings



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  1. Adjust the oven rack to accomodate a large dutch oven or stockpot, then preheat to 300 degrees. Sprinkle meat all over with the 3 Tbs flour, salt, and pepper. On stovetop, heat oil in stockpot over high heat and brown meat all over. Add broth, mustard, and thyme, cover and place in oven. Roast 1 hour, then add onions (ok if still frozen), potatoes, and carrots, recover and continue cooking for 2 to 2 1/2 hours longer. Remove pot to stovetop, and place meat and veggies on a serving plate. Cover with foil to keep warm while you make the gravy. In a small bowl with a spoon, knead together the remaining flour with the butter, the whisk into liquid in pot. Simmer on med-high heat for about 5 min until thickened, then pour into a gravy dish to be served with the roast.