Tag Archive | Pot Roast

Recipe: Sunday Dinner Sweet Potato Pot Roast

Sunday Dinner Sweet Potato Pot Roast

Sunday Dinner Sweet Potato Pot Roast

A delicious hearty and healthy dinner to enjoy on a Sunday night, or any night! Takes 2 hours and serves 6-8. This can also be made in the crock pot. See the bottom of this post for alternate directions.

Ingredients:

Roast:
2 1/2 lb Beef Chuck Pot Roast. trimmed of fat and cut into 1″ pieces
2 Tbs Vegetable Oil
3/4 c Water
1 Tbs Worcestershire Sauce
1 tsp Beef Bouillon
1 tsp Rosemary, dried
1 tsp Basil, dried
1/2 tsp Thyme, dried
1 lb Sweet Potatoes (or russet, or baby reds)
2 Carrots
2 Celery Stalks
1 Medium Onion (2 Tbs Dried Minced Onion)

Gravy:
1/2 c Water, cold
1/4 c Flour
1/8 tsp Pepper

Instructions:

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Heat oil in a dutch oven (or stock pot). Brown beef on all sides. While it’s browning, combine 3/4 c water, Worcestershire sauce, rosemary, thyme, basil, and beef bouillon in a small bowl. Once the beef has browned, pour off any fat. Pour the herb and spice mixture over the meat. Bring to a boil then let simmer, covered, for 1 hour stirring occasionally. Meanwhile, cut your carrots, celery, potatoes, and onion if you haven’t already done so. Once the hour is up, add vegetables to the pot and stir. Bring to a boil again then let simmer for 45 minutes to 1 hour. Mix the 1/2 c cold water, flour, and pepper together in a small bowl and set aside. Once the hour is up, remove meat and vegetables to a serving platter and keep warm. Measure out 1 1/2 c of juices from the pot. If you don’t have 1 1/2 cups of meat juice, add enough water to bring it to 1 1/2 cups. Heat juice in pot over medium heat, whisk in the water and flour mixture. Heat until is is boiling and has thickened. Let boil for 1 additional minute. To serve, place meat and vegetables in a bowl (or on a plate), and ladle gravy over the top. Enjoy!

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Crock Pot Instructions:

Layer diced vegetables in the bottom of the crock pot. Place diced meat on top of the vegetables. Combine 3/4 c water, Worcestershire sauce, rosemary, thyme, basil, and beef bouillon in a small bowl and mix. Pour mixture over the meat and vegetables. Cook on low all day (9-11 hours) or high half the day (4 1/2 – 5 1/2 hours). Once the pot roast is cooked, remove meat and vegetables to a serving platter and keep warm. Measure out 1 1/2 c of juices from the pot. If you don’t have 1 1/2 cups of meat juice, add enough water to bring it to 1 1/2 cups. Heat juice in pot over medium heat, whisk in the water and flour mixture. Heat until is is boiling and has thickened. Let boil for 1 additional minute. To serve, place meat and vegetables in a bowl (or on a plate), and ladle gravy over the top. Enjoy!

If you like my Sunday Dinner Sweet Potato Pot Roast, you’ll love my other recipes!