Miget Pot Roast

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Servings: 2 Difficulty: Advanced
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Tender beef shanks slow-baked with root vegetables and a rich onion gravy
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This hearty Miget Pot Roast transforms affordable beef shanks into a fork-tender, fall-apart centerpiece. Slow-baked in the oven with aromatic thyme, Worcestershire sauce, and dry onion soup mix, the meat absorbs deep, savory flavors. The dish is completed with tender potatoes, carrots, and boiling onions that simmer in the rich juices. Finished with a simple, thickened gravy made from the pan drippings, it’s a comforting Southern-style meal perfect for family dinners or cozy weeknight suppers. ItâÂÂs rustic, satisfying, and incredibly easy to prepare with just a few pantry staples.

Miget Pot Roast recipe image
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Miget Pot Roast

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 466.6

Description

This hearty Miget Pot Roast transforms affordable beef shanks into a fork-tender, fall-apart centerpiece. Slow-baked in the oven with aromatic thyme, Worcestershire sauce, and dry onion soup mix, the meat absorbs deep, savory flavors. The dish is completed with tender potatoes, carrots, and boiling onions that simmer in the rich juices. Finished with a simple, thickened gravy made from the pan drippings, it&# 226;ÂÂs a comforting Southern-style meal perfect for family dinners or cozy weeknight suppers. ItâÂÂs rustic, satisfying, and incredibly easy to prepare with just a few pantry staples.

Ingredients

Directions

  1. Preheat oven to 325ðF (165ðC).
  2. Sprinkle beef shanks with 1 tablespoon of all-purpose flour and place in a shallow 2-quart baking dish.
  3. In a small bowl, mix 1 cup water, 1/2 cup beef broth, 1 tablespoon dry onion soup mix, 1 minced garlic clove, 1 teaspoon Worcestershire sauce, and 1/4 teaspoon dried thyme.
  4. Pour the liquid mixture over the meat in the baking dish.
  5. Cover the dish tightly and bake for 1 hour and 30 minutes.
  6. Turn the meat over. Add the peeled potato cut into eighths, carrots cut into 5-inch lengths, and 6 boiling onions.
  7. Cover again and return to the oven for 30-45 minutes, or until the meat and vegetables are tender.
  8. Remove meat and vegetables from the dish and keep warm.
  9. Skim fat from the pan juices and measure 1 cup of the remaining liquid into a small saucepan.
  10. Combine the remaining 2 tablespoons flour with 1/4 cup cold water; stir into the saucepan juices.
  11. Cook and stir over medium heat until the gravy thickens and bubbles; cook and stir for 1 minute longer.
  12. Season the gravy with salt and pepper to taste.
  13. Serve the meat and vegetables topped with the hot gravy.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 466.6kcal
% Daily Value *
Total Fat 25.6g40%
Saturated Fat 10.2g51%
Cholesterol 132.8mg45%
Sodium 122.8mg6%
Total Carbohydrate 8.6g3%
Dietary Fiber 0.3g2%
Sugars 0.0g
Protein 45.4g91%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use a tight-fitting lid or heavy-duty aluminum foil to ensure the meat stays moist during the long bake.

If the gravy is too thick, add a splash of broth or water. If too thin, simmer a bit longer or add a small slurry of cornstarch and water.

Leftovers keep well in the refrigerator for up to 3 days. The flavors often improve the next day as the meat absorbs more sauce.

Keywords: beef, shanks, pot roast, southern, comfort food, slow cooked, onion gravy, carrots, potatoes, thyme, weeknight dinner, family meal, braised beef, pan gravy, root vegetables, easy dinner, hearty, traditional
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