This Easy Beef Pot Roast with Vegetable Gravy has roasted vegetables that are pureed into the gravy which gives this beef pot roast its incredible flavours.
There's something about a home-cooked roast beef dinner that is so comforting. This tender pot roast is slow-roasted in the oven It's a great recipe for weeknights or weekends.
This is one of those recipes that requires a bit of prep, but once it's in the oven you have a few hours to relax.
WHY YOU'LL LOVE THIS RECIPE
- it's filled with delicious fresh vegetables
- the ultimate in comfort cooking
- delicious leftover the next day on sandwiches!
- 4 lb. sirloin tip roast beef
- all purpose flour
- 3 tbsp. vegetable oil (for browning the beef)
- chopped onions - you can use cooking onions or sweet onions
- garlic, minced
- fresh tomatoes - you can also substitute canned tomatoes, drained
- beef stock
- dried thyme (or 1 tbsp. fresh thyme, chopped)
- 1 bay leaf
- Salt & pepper
Chop the vegetables. You want to cut them into dice-sized as they will cook with the meat and then they will be puréed as part of the gravy.
Remove the meat from the package and pat it dry with paper towels. In a plate or shallow baking dish, place ⅓ cup of all-purpose flour.
Dredge the beef by turning it around in the flour coating all sides and both ends.
Add oil to a Dutch oven, then brown the beef on all sides, stirring every few minutes. This should take about 10 minutes total.
Use two wooden spoons to hold up on the ends and make sure they are browned as well.
Set aside the beef.
Add 2 tbsp. of olive oil to the same Dutch oven and add in the vegetables and garlic.
Sauté for ten minutes, stirring often.
Sprinkle flour over vegetables and stir well to combine. Next, add in the tomatoes, beef broth, and herbs. Cook for a few minutes, then add the beef back to the pot.
Roast, covered in 325°F oven for 2 and ½ to 3 hours or until a meat thermetor reads 160°F for medium or cook to desired level of doneness.
Remove the roast from the pan and cover with foil to keep warm.
Take all of the pan drippings and vegetables and purée in food process or blender until very smooth. If you're using a small processor, you will need to do this in batches.
Return the gravy mixture to the Dutch oven and simmer over medium-high heat.
In a small glass cup, whisk together flour and water. Add this to 1 cup of beef stock.
This will ensure that your gravy is not lumpy. Slowly, stir into the pot. Add to pureed vegetable mixture and heat over medium heat, then serve over roast beef.
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