This is an old-fashioned beef pot roast with vegetables and gravy. Feel free to add other vegetables to this pot roast, such as small white onions, parsnips, or sweet potato chunks.
- 1 chuck pot roast, tender chuck, chuck arm, etc., 3 to 4 pounds
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- dash leaf thyme
- dash garlic powder
- 1/8 teaspoon black pepper
- 1 tablespoon olive oil
- 3 cups beef broth
- 5 to 6 medium potatoes, peeled, quartered (about 1 1/4 pounds)
- 1 cup baby carrots
- 1 small rutabaga or a few turnips, peeled and cut in chunks
- 1 medium yellow onion, cut in chunks
- 1/2 cup red wine or more beef broth
- 3 tablespoons all-purpose flour
- 3 to 4 tablespoons cold water
In a food storage bag, toss pot roast with 1/4 cup flour, 1/2 teaspoon of salt, 1/2 teaspoon of onion powder, a dash of thyme, and a dash of garlic powder. Heat oil in a Dutch oven or large saucepan; add the pot roast and brown on all sides. Add beef broth and bring to a simmer. Reduce heat to low, cover, and simmer for 2 1/2 hours. Add 1/2 cup red wine or beef broth, along with the vegetables. Cover and simmer for 45 minutes longer, or until vegetables are tender. Strain juices into a saucepan and bring to a boil; reduce heat to a simmer. Simmer for 5 minutes. Combine 3 tablespoons flour with 3 to 4 tablespoons water and whisk to make a smooth mixture. Stir into the simmering broth, a little at a time, until thickened as desired.
Arrange sliced pot roast and vegetables on a platter. Drizzle some of the gravy over the sliced beef or serve gravy on the side.