Thursday, October 9, 2014

Classic Pot Roast


This recipe is perfect for fall when the weather gets cool and schedules get busy.  There are several cuts of beef that roast well and are affordable options for this recipe.  A couple of our favorite cuts are chuck roast and brisket.  The vegetables in this dish can be switched out with your family's favorites as well (carrots and potatoes are a popular choice).  Served with couscous or quinoa, it makes for a very easy family dinner.


3 lb. boneless pot roast
salt and pepper to taste
1 tablespoon whole wheat flour
1 cup broth
1/8 cup Worcestershire sauce
1/2 onion, diced
3 cups butternut squash, peeled and cubed
2 cups brussel sprouts, halved

Salt and pepper the meat then dust with the flour.  Pour the broth into a large roasting pan and arrange the meat in the center.  Drizzle the meat with Worcestershire sauce and top with onions.   

Cover tightly and let cook in the oven* at 350 degrees Fahrenheit for about 2 1/2 hours, until tender.  About 30 minutes before the roast is done, add in the butternut squash and brussel sprouts, cover and let finish cooking.


*Pot roasts cook even better in a slow cooker on low for ~10 hours (about half that time on high).  Just add the vegetables in 2 hours (1 hour if using the high setting) before the cooking time completes.

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