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Down-Home Pot Roast

 Down-Home Pot Roast
My mother often made pot roasts, and the aroma wafting through the house made our mouths water. Through the years, I've tried different variations, but this is a favorite.—Lenore Rein, Kelliher, Saskatchewan
12 ServingsPrep: 15 min. Cook: 2 hours 35 min.

Ingredients

  • 1 beef sirloin tip roast (3 pounds)
  • 1 tablespoon canola oil
  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 3 tablespoons cider vinegar
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1 small head cabbage, cut into wedges
  • 4 medium potatoes, quartered
  • 2 medium onions, cut into chunks
  • 3 medium carrots, cut into chunks
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1/4 cup cold water

Directions

  • In a Dutch oven, brown roast on all sides in oil over medium-high
  • heat; drain. Add broth. Pour vinegar over roast. Sprinkle with
  • garlic, basil and thyme. Bring to a boil. Reduce heat; cover and
  • simmer for 2 hours, turning roast occasionally. Add water if needed.
  • Spoon off fat.
  • Add vegetables to pan. Sprinkle with salt and pepper. Cover and

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Down-Home Pot Roast (continued)

Directions (continued)

  • simmer for 35-45 minutes or until vegetables and meat are tender.
  • Remove meat and vegetables to a serving platter and keep warm.
  • For gravy, pour drippings and loosened browned bits into a measuring
  • cup. Skim fat, reserving 2 cups drippings. Return drippings to pan.
  • Combine flour and cold water until smooth; gradually stir into
  • drippings. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Serve with meat and vegetables. Yield: 12 servings.
Nutritional Facts: One serving (2 tablespoons) equals 238 calories, 6 g fat (2 g saturated fat), 68 mg cholesterol, 305 mg sodium, 20 g carbohydrate, 4 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.