- 1 Heart J beef roast
- 1 cup turnips, largely diced
- 1 cup rutabagas, largely diced
- 1 cup carrots, largely diced
- 1 cup celery, largely diced
- 1 cup onions, largely diced
- 3 potatoes, largely diced
- 3 tomatoes, largely diced
- 2 cups beef stock
- 1 tsp rosemary
- 1 tsp garlic
- 1 tsp thyme
- 1 tsp pepper
You can mark the roast in a large skillet to seal the juices, optional. In a large roasting pan or crock pot, place the roast and add vegetables on top and around the roast. Mix the beef stock and seasoning together and pour over the top. Roast in a 300 degree oven for 5 hours, or until tender. For a crock pot, best to let it cook all day.
Pull roast out of the oven and let rest for 30 minutes, then remove roast from pan. Slice roast and place on a serving platter and add vegetables around it.
Pot Roast Gravy: Drain the sauce into a sauce pan using a wire strainer. Add about 1 tsp of beef base or a bouillon cube and bring to a boil. Let simmer for about 2 minutes. Make cornstarch slurry with 2 Tbsp. corn starch and 1 Tbsp. water. Add the slurry to the sauce and stir constantly until thick.
Nothing like filling the house with the smell of pot roast!
- courtesy of Sylvan Dale Ranch