Petite Pot Roast Recipe

2      Reviews by:    Marty Miller   Petite Pot Roast Recipe uses beef roast, beef broth, potatoes, carrots, parsnip, onion, tapioca, tomato paste, soy sauce, bay leaf, garlic, thyme, salt and pepper and peas in creating this very tasty beef roast recipe. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Midwestern    Servings:2 Nutrition facts:636 calories20.2 grams fat Print Preview Rate This Recipe Prep Time:   25 Minutes Cook Time:   1 Hour 55 Minutes Total Time:   2 Hours 20 Minutes

INGREDIENTS

• 1 lb. boneless beef roast
• 2 1/2 cups beef broth
• 1/2 lb. baby potatoes, large ones cut in half
• 2 medium carrots, cut into 1-inch pieces
• 1 small parsnip, cut into 1-inch pieces
• 1/2 small onion, cut into wedges
• 2 tbsp minute tapioca
• 1 tbsp tomato paste
• 1 tsp soy sauce
• 1 bay leaf
• 1 clove garlic, minced
• 1/2 tsp fresh thyme, chopped
• 1/4 tsp salt
• 1/8 tsp ground black pepper
• 1/2 cup peas, fresh or frozen

DIRECTIONS

• Heat oven to 350°F. Place roast in greased small roasting pan.
• Combine next 13 ingredients in a medium bowl. Stir well to combine. Arrange around roast. Cook, covered, for about 1 1/2 hours until beef is tender.
• Remove roast to plate. Cover with foil. Let stand for 15 minutes. Cut into 6 slices.
• Add peas to vegetable mixture. Cook, covered, in 350°F oven for about 10 minutes until peas are heated through. Discard bay leaf. Serve with beef. Serves 2.

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