How to Make Pot Roast

This hearty and easy meal goes well with biscuits or other homemade rolls and a nice, simple salad. Serves eight.

Instructions

Difficulty: Easy

Things You’ll Need:

• Groceries
• Chef's Knives
• Dutch Oven
• Cutting Boards
• 3 lb. boneless beef chuck roast or rolled rump roast
• 4 medium carrots - cut crosswise into fourths
• 2 medium stalks celery - cut into 1-inch pieces
• 6 whole cloves
• 1 tsp. dry thyme
• 1 large, quartered garlic clove
• 2 medium onions - cut into fourths
• 5 peppercorns
• 1 tsp. salt
• 2 medium turnips - cut into fourths
• 2 tbsp. vegetable oil
• i bay leaf

1. Heat the oil in a Dutch oven over medium-high heat and brown the roast on all sides.
2. Add 4 c. cold water, salt, thyme, cloves, peppercorns, bay leaf and garlic, and heat to boiling. Reduce heat to low, cover and simmer 2 1/2 hours.
3. Add carrots, onions, turnips and celery.
4. Cover and simmer 30 minutes, or until the beef and vegetables are tender.
5. Remove the beef and vegetables from the pot.
6. Let the beef rest for 10 minutes, then cut it into 1/4-inch slices.
7. Strain the broth and serve it with the beef and vegetables.

Tips & Warnings

• You can make gravy out of the broth if you prefer. (See "How to Make Beef Gravy," under Related eHows.)