Entrée: United States – Pot Roast with Root Vegetables

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs 45 min

Total 3 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 lbs (900 g) top round beef
4 cloves garlic, minced
1 large yellow onion, chopped
3 large carrots, peeled and cut into chunks
1 celery root, peeled and diced
2 tbsp (30 ml) olive oil
2 cups (480 ml) beef broth
1 tbsp (15 ml) tomato paste
1 tsp (5 ml) dried thyme
Salt and pepper to taste

Show original ingredient measurements

2 lbs / 900 g top round beef
4 cloves garlic, minced
1 large yellow onion, chopped
3 large carrots, peeled and cut into chunks
1 celery root, peeled and diced
2 tbsp (30 ml) olive oil
2 cups (480 ml) beef broth
1 tbsp (15 ml) tomato paste
1 tsp dried thyme
Salt and pepper to taste

Instructions

1. Preheat your oven to 325°F (163°C). Season the top round beef generously with salt and pepper. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side. Remove the beef and set it aside.

2. In the same pot, add the minced garlic, chopped onion, carrots, and celery root. Sauté for about 5 minutes or until the vegetables begin to soften. Stir in the tomato paste, cooking for another 2 minutes. Add the beef broth and thyme, scraping up any browned bits from the bottom of the pot. Return the beef to the pot, cover with the lid, and transfer to the preheated oven. Roast for approximately 2.5 to 3 hours, or until the beef is tender and the vegetables are cooked through. Serve warm.