No Fuss Pot Roast With Vegetables Receta

Cómo preparar No Fuss Pot Roast With Vegetables

1. Preheat oven to 350°F (175°C).
2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Brown the pot roast on all sides, searing in the juices for a more tender result.
3. In a medium bowl, whisk together 2 cups of beef broth, 1 cup of brewed coffee (cooled), 1 tablespoon of dried thyme, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 2 cloves of minced garlic.
4. Lightly spray a Dutch oven or large roasting pan with non-stick cooking spray.
5. Place the seared pot roast in the center of the pan and pour the coffee-broth mixture around it.
6. Arrange 1 large onion, sliced, around the roast.
7. Cover and bake for 2 1/2 hours.
8. After 2 hours, prepare the vegetables: peel and cut 1 pound of carrots and 1 pound of potatoes into 1-inch pieces.
9. Add the carrots and potatoes to the pan around the roast.
10. Cover and bake for another 1 to 1 1/2 hours, or until the beef is fork-tender and the vegetables are cooked through.
11. Remove the roast and vegetables from the roasting pan and place them on a platter to keep warm.
12. Skim excess fat from the drippings in the roasting pan.
13. In a small bowl, whisk together 2 tablespoons of all-purpose flour and 1/4 cup of cold water until smooth.
14. Gradually whisk the flour mixture into the simmering drippings in the roasting pan, whisking constantly to prevent lumps. Simmer for 2-4 minutes, or until the gravy has thickened.
15. Remove from heat.
16. Slice the beef thinly and serve with the roasted vegetables and gravy.
17. **Crockpot Method:**
18. Spray the inside of your slow cooker with non-stick cooking spray.
19. Layer 1 large onion, sliced, 1 pound of carrots (cut into 1-inch pieces), and 1 pound of potatoes (cut into 1-inch pieces) in the bottom of the slow cooker.
20. Place the pot roast on top of the vegetables.
21. Pour the coffee-broth mixture over the roast.
22. Cover and cook on low for 8-10 hours, or until the beef is fork-tender.