Beef Pot Roast With Root Vegetables - cooking recipe

Ingredients

6 -8 lbs roast beef blade roast
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 onions, chopped
2 garlic cloves, finely chopped
4 cups beef broth
2 onions, cut in 1/2
8 carrots
8 yukon gold potatoes

Preparation

Pat roast dry; season with salt and pepper.
Heat oil in Dutch oven on medium-high heat. Add roast; brown well on all sides, 10 to 15 minutes.
Remove roast from pan and place in roasting pan.
Add first batch of chopped onions and garlic. Cook until tender, about 4 minutes.
Add 2 cups broth; bring to boil and deglaze pan. Add to roast pan. Cover tightly; cook in preheated 350\u00b0F oven for 3 hours.
Arrange remaining onions, carrots, potatoes and remaining beef broth around roast. Cover and continue to cook for 2 hours or until vegetables and beef are tender.
Remove beef and vegetables to serving platter; keep warm.
Skim any fat from juices; pour both into gravy bowl.
Slice meat or chunk up meat, arrange with vegetables on plates and spoon juices on top.