Perfect Pot Roast & Vegetables. Place the roast back into the pot and add enough beef stock to. In a skillet, brown roast in oil. Add water, onion, green pepper, garlic and seasonings.

Place the flour in a large plastic bag. Bring the liquid to a boil, then reduce heat to a simmer. It's perfect for a home-cooked meal on a busy night. You can have Perfect Pot Roast & Vegetables using 12 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Perfect Pot Roast & Vegetables

Prepare 1 of 2-3 lb beef rump roast.
Prepare 3 tbs of cooking oil suitable for high heat (I use light olive oil).
It's 1 of medium yellow onion - peeled and diced to 1/4" pieces.
You need 4 cloves of garlic - crushed.
Prepare 3 tbsp of all-purpose flour.
You need 3 cups of low sodium beef broth.
It's 1/2 cup of marsala wine (optional).
It's 4 of medium potatoes - peeled, cut in thirds across.
It's 3-4 of medium carrots - peeled, cut in thirds across.
You need 3 of medium turnips - quartered.
It's 2 of large parsnips - peeled cut in half across, fat ends quartered.
You need To taste of salt and pepper.

The roast is seasoned with garlic, thyme, and rosemary, and the red wine and beef broth keep it nice and juicy. Conveniently, you can even cook potatoes alongside the roast, so it's a one-pot dish. Skip them or cook them separately if you prefer. It's perfect for a pot roast that simmers in the oven for several hours as you go about your business—keeping that braising liquid at least halfway up the side of the pot keeps it nice and tender and flavorful.

Perfect Pot Roast & Vegetables step by step

Let roast sit out at room temp while you prep all your veggies. Set veggies aside, but do not mix. Place only the potatoes in a bowl of cold water to prevent discoloration..
Generously sprinkle roast with salt and pepper on all sides (this is a large piece of meat, more flavor/seasoning on the outside=better flavor inside)..
Heat a large dutch oven (or other heavy bottomed, oven safe pot) over medium high heat - you seriously want this thing scorching for the best sear. Add oil. As soon as it shimmers use good tongs to place roast in pot, fat side down..
Sear roast on all sides, do not turn to new side until currently cooking side easily releases from the pot (you'll see what I mean). When roast is nicely browned on all sides pull out of pot and place on a plate off to the side. Preheat oven to 450°F at this time..
Reduce stove top heat to medium. Add onion and crushed garlic to the pot. Sautée 2 minutes, stirring constantly. Add flour and cook 2 minutes more, wisking constantly..
Wisk in broth and marsala. Bring to a simmer wisking frequently, until sauce just begins to thicken. Do not season at this time. Return roast to pot. Turn to coat in sauce, finishing fat side up..
Arrange veggies around roast layered: turnips first, then parsnips, carrots, and potatoes last. The potatoes do not need to be fully submerged, and your roast will not be fully submerged. This is what you want. Place lid on pot. Place pot in oven. Reduce oven heat to 250°F immediately. Cook roast covered 2.5 - 3 hrs..
Remove from oven. Using tongs, transfer roast to a cutting board. Tent with foil to rest at least 10 minutes, DO NOT cut immediately. Use a slotted spoon to remove veggies from pot to a platter, tent with foil to keep warm..
Place pot over medium high heat on stove top. Bring sauce to a rapid boil. Boil until reduced by half, stirring often. Taste (careul it's hot lol) and add salt and pepper as desired. Turn off heat..
To serve, thinly slice roast against the grain. Plate with veggies and drizzle with sauce. Enjoy!.
See notes below ⤵.
Note 1: If you do not want to use marsala add an additional 1/2 cup of beef broth to substitute..
Note 2: For a smooth sauce pour through a fine mesh strainer to remove the broken down bits of onion and garlic. We personally like the extra pieces in ours..

DIRECTIONS Place roast into crockpot and surround with vegetables. Combine beef broth and vegetable soup mix, then add to crockpot. What Meat to Use for a Pot Roast Among the most flavorful cuts for beef pot roast are those that come from the chuck (between the neck and shoulder blade) of the animal. Pot roast, carrots, onion, potatoes, and celery stew for nine hours in the slow cooker. Prep it before work, and you'll return home to a hearty dinner.