Beef Pot Roast with Fire Roasted Root Vegetables
- 2 1/2- to 3-lb boneless beef chuck roast
- 6 cloves garlic, peeled, halved lengthwise
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons vegetable oil
- 1 cup beef broth
- 1 tablespoon Emeril's® Dijon mustard
- 1 teaspoon dried thyme leaves
- 1/4 cup water
- 1 tablespoon cornstarch
- 4 teaspoons olive or vegetable oil
- 2 tablespoons water
- 2 packages (12 oz each) Green Giant® Fire Roasted Root Vegetables with Red Onions
- 1Heat oven to 325°F. Using tip of small paring knife, make 12 small slits evenly spaced about 1-inch deep all over roast. Insert 1 garlic clove half into each slit. Sprinkle roast with salt and pepper.
- 2In 5-quart ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Cook roast until brown on all sides, 1 to 2 minutes each side. Remove from Dutch oven. In small bowl, mix broth, mustard and thyme. Pour into Dutch oven, stirring to loosen browned bits from bottom. Heat to boiling; return roast to Dutch oven. Cover; bake 1 1/2 to 2 hours or until roast is tender and can easily be pulled apart with 2 forks. Remove roast to platter; cover and keep warm.
- 3Skim excess fat from broth in Dutch oven. In small bowl, mix 1/4 cup water and the cornstarch. Gradually stir into mixture in Dutch oven. Heat to boiling, stirring constantly, until bubbly and thickened.
- 4Meanwhile, in 12-inch nonstick skillet, heat 4 teaspoons oil and 2 tablespoons water over medium-high heat. Add both packages frozen vegetable blend; cover. Cook 8 to 10 minutes, stirring occasionally, until thoroughly cooked. Serve pot roast with gravy and vegetables.
Less tender, inexpensive cuts of meat are usually used for pot roast. Chuck or round cuts are the most common cuts used to make this recipe.A Dutch oven is a deep, heavy pot with thick walls, a tight-fitting cover, and is excellent to use for slow-cooking food.