Beef Pot Roast with Vegetables

This is a simple beef pot roast cooked low and slow in clear broth and the vegetables are tossed in at the end. To make it easier, cook this in stages like I did. Roast the beef ahead and keep it in the freezer. When you're ready to have an all-in-one beef and vegetables meal, throw it all in the slow cooker or a large stockpot over the stove. This is an AsianInAmericamag.com recipe. Serves 2 to 4.

Course: Dinner, Lunch, Main Course

Cuisine: American, Asian

Keyword: Beef Roast Thyme Red Wine

Servings: people

Calories: 185kcal

Author: Elizabeth Ann Quirino

Equipment

Slow cooker
Large Skillet: 12 inches in diameter
Large Stockpot or Dutch Oven: 10 or 12 quarts

Ingredients

4 to 5 pounds beef bottom round roast seasoned with a teaspoon each of salt and black pepper all over; (Angus beef if available)
2 Tablespoons all-purpose flour to coat beef
4 Tablespoons vegetable oil
1 whole large onion chopped
2 cloves garlic minced
2 stalks celery chopped
32 ounces (4 cups) beef broth
2 to 3 cups water
2 Tablespoons Worcestershire sauce
1/4 cup white wine
2 whole large potatoes peeled, quartered
2 whole large carrots peeled, sliced
1/4 pound green beans edges trimmed, sliced in 2-inch length pieces
2 to 3 cups shredded cabbage
½ teaspoon salt
¼ teaspoon ground black pepper
for serving :steamed rice

Instructions

To prepare beef: Pre-season beef bottom round with salt and black pepper powder. Dredge the beef with flour all over. In a large skillet, over medium high heat, pan sear the beef in vegetable oil. Cook this for about 2 to 3 minutes on each side, making sure beef is evenly browned. Saute the onions, garlic and celery next to the beef for 2 minutes till onions are translucent.
To cook pot roast in the slow cooker:Set the slow cooker on high. Remove the beef from the skillet and place the beef round roast inside the slow cooker. Add the organic beef broth, water, sauteed onions, garlic, celery, Worcestershire sauce, white wine. Cover slow cooker and cook on high for about 6 to 7 hours till beef is tender.
At the last hour of cooking in the slow cooker, add the potatoes, carrots, green beans and cabbage. Season with sea salt and black pepper powder. Serve piping hot with a bowl of steamed jasmine white rice.
To cook pot roast stove-top:
If you prefer to cook this over the stove, follow the same steps. Use a large stockpot or a Dutch Oven to simmer beef, broth, vegetables and seasonings. Cook covered over a low simmer for about 3 hours till beef is tender. If cooking stove top, add the vegetables at the last thirty minutes of cooking.
How to make the roast beef ahead
: Season the beef with a teaspoon each of salt and black pepper powder all over. Preheat oven to 325 F. Place beef in a roasting pan and cover with foil. Roast in the oven at 30 minutes for every pound of beef (e.g. for 4 pounds of beef, roast for 2 hours). At the last 30 minutes, remove foil and let the beef brown on top and the sides. Remove from oven and let the beef "sit" on the counter so the juices stay sealed in. Let the roast beef cool and keep it in the freezer in a sealed plastic container. When you are ready to cook this pot roast recipe, take out the beef, thaw it and follow the directions above for cooking in the slow cooker or stockpot on the stove.
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Nutrition