Harvest Pot Roast With Vegetables

  1. Place bacon over the bottom of the crockpot. Arrange potatoes, rutabaga, and carrots over the bacon. Sprinkle lightly with salt, pepper, and half of the thyme. Place the pot roast on the vegetables, then add onions, and mushrooms over and around the roast. Sprinkle lightly with salt, pepper, and the remaining thyme. Combine beef broth and tomato paste; pour over the pot roast. Cover and cook on LOW for 8 to 10 hours.
  2. Remove the pot roast to a warm platter. With a slotted spoon, remove vegetables and arrange around the roast. Cover and keep warm.
  3. Separate fat and broth using a fat separator, or skim fat off the top of the broth; discard fat. Put the broth in a saucepan and bring to a boil; reduce heat to medium and simmer for 5 minutes.
  4. In a cup of small bowl, whisk flour with water until smooth. Whisk the flour mixture into the broth until thickened and bubbly. Serve gravy with the meat and vegetables.
  5. Serves 6.

bacon, red skinned, carrots, salt, dried leaf thyme, chuck roast, white onions, mushrooms, beef broth, tomato paste, flour, cold water

Taken from www.epicurious.com/recipes/member/views/harvest-pot-roast-with-vegetables-51296511 (may not work)

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