Pot Roast Casserole

This hearty Pot Roast Casserole is the ultimate comfort food for chilly evenings or family gatherings. A boneless beef round roast becomes incredibly tender as it simmers slowly in a savory broth infused with beef barley soup mix. The dish is packed with wholesome vegetables like earthy rutabaga, sweet carrots, and crisp-tender green beans. A unique technique involves blending some of the cooked barley and vegetables to create a naturally thickened, luxurious gravy that coats every bite. It&# 226;ÂÂs a one-pot wonder that delivers deep, savory flavors with minimal effort, making it perfect for weeknight dinners or Sunday suppers. Serve with crusty bread to soak up the delicious juices.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 10

Calories: 672.2

Dietary: Gluten-free

Description

This hearty Pot Roast Casserole is the ultimate comfort food for chilly evenings or family gatherings. A boneless beef round roast becomes incredibly tender as it simmers slowly in a savory broth infused with beef barley soup mix. The dish is packed with wholesome vegetables like earthy rutabaga, sweet carrots, and crisp-tender green beans. A unique technique involves blending some of the cooked barley and vegetables to create a naturally thickened, luxurious gravy that coats every bite. It&# 226;ÂÂs a one-pot wonder that delivers deep, savory flavors with minimal effort, making it perfect for weeknight dinners or Sunday suppers. Serve with crusty bread to soak up the delicious juices.

Ingredients

3 1/2 pound Boneless beef round roast
7 1/8 ounce Beef barley soup mix
1 ea Medium rutabaga
1 pound Carrots
1 pound Green beans

Directions

1
Preheat oven to 325ÃÂ°F (165ÃÂ°C).
2
Pat the beef roast dry and season with salt and pepper.
3
Heat an 8-quart Dutch oven over medium-high heat on the stovetop.
4
Sear the beef roast on all sides until browned, about 8-10 minutes total.
5
Add the beef barley soup mix and 5 1/2 cups of water to the pot.
6
Bring the liquid to a boil, then cover the Dutch oven.
7
Transfer to the oven and bake for 1 1/2 hours.
8
While the meat cooks, peel and cut the rutabaga into 1 1/2-inch chunks.
9
Peel carrots and cut lengthwise into quarters.
10
Trim the ends off the green beans.
11
Remove the Dutch oven from the oven and carefully take out 2 cups of the cooked barley and vegetables.
12
Place the removed barley and vegetables into a blender and blend until smooth.
13
Stir the blended mixture back into the liquid in the Dutch oven to thicken the gravy.
14
Add the rutabaga chunks and carrot quarters to the pot.
15
Cover and return to the oven to bake for 1 hour.
16
Add the green beans, cover, and bake for an additional 30 minutes, until all vegetables and meat are tender.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 672.2kcal

% Daily Value *
Total Fat 34.7g54%
Saturated Fat 11.7g59%
Cholesterol 123.9mg42%
Sodium 1003.5mg42%
Total Carbohydrate 41.2g14%
Dietary Fiber 4.6g19%
Sugars 17.9g
Protein 44.7g90%

* 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

Storage: Allow leftovers to cool completely before refrigerating in an airtight container. The dish will keep for 3-4 days. Reheat gently on the stovetop or in the oven, adding a splash of water or broth if the gravy has thickened too much.

Freezing: This casserole freezes well. Cool completely and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Ingredient Substitutions: If you cannot find rutabaga, turnips or parsnips are excellent substitutes. You can also swap green beans for broccoli florets or red potatoes.

Tip: For extra flavor, add a sprig of fresh thyme or rosemary to the pot before baking.

Keywords: pot roast, beef casserole, slow cooker, comfort food, root vegetables, barley soup, family dinner, one pot meal, beef round, rutabaga, green beans, carrots, hearty dinner, winter recipe, make ahead, oven baked, meat and veg, easy dinner, savory roast, thick gravy

Read it online: https://www.chefs-mate.com/recipe/pot-roast-casserole-2/