Dinner
Classic Pot Roast
Description
Pot roast is a kitchen classic that feeds a crowd—but when you’re cooking for two, it can leave an intimidating amount of leftovers. This recipe is portioned specifically for two so that you can enjoy the flavors you love without the waste. This complete meal recipe includes the roast itself, plus carrots, potatoes and gravy. As a bonus, it’s not a demanding recipe to make—simply cook low and slow and enjoy all the hearty flavors of a Sunday roast.
Ingredients:
- 1 to 1 1/4 lb boneless beef chuck roast, cut into 2 pieces
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons Gold Medal™ all-purpose flour
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 1 stalk celery, cut into 1/2-inch slices
- 1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
- 10 baby carrots
- 6 small red or Yukon Gold potatoes, cut in half
Directions:
- Heat oven to 325°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- Season beef with salt and pepper; coat with flour. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil 5 to 7 minutes, turning occasionally, until brown on all sides.
- Place beef, onion and celery in baking dish. Pour broth over beef and vegetables. Cover; bake 1 hour and 15 minutes. Turn beef over; add carrots and potatoes. Cover; bake 1 hour. Uncover; turn beef over and bake 30 to 35 minutes or until beef and vegetables are tender and broth is slightly thickened. Skim excess fat from broth, and serve.
