Midget Pot Roast
A hearty, flavorful pot roast featuring tender beef shanks, vegetables, and savory seasonings, perfect for comforting family dinners and slow-cooked to perfection.
Ingredients
- 2 beef shanks (about 1 1/2 lb.)
- 3 Tbsp. all-purpose flour ⓘ
- 1 1/2 c. cold water ⓘ
- 1/2 c. beef broth ⓘ
- 1 Tbsp. dry onion soup mix ⓘ
- salt and pepper to taste ⓘ
- 1 clove garlic, minced ⓘ
- 1 tsp. Worcestershire sauce ⓘ
- 1/4 tsp. dried thyme ⓘ
- 1 large potato, peeled and cut in eighths ⓘ
- 2 carrots, cut into 2-inch lengths ⓘ
- 6 boiling onions ⓘ
Instructions
- Sprinkle meat with 1 tablespoon flour; place in a shallow 2-quart baking dish.
- Mix 1 cup water, beef broth, dry onion soup mix, minced garlic, Worcestershire sauce, and dried thyme.
- Pour the mixture over the meat.
- Cover and bake at 325°F (160°C) for 1 1/2 hours.
Tips & Substitutions
For a richer flavor, sear the beef shanks in a skillet before baking. If you don't have dry onion soup mix, you can substitute it with a mix of onion powder and dried herbs. Consider adding mushrooms or celery for extra depth. To thicken the sauce more, you can mix in a bit of cornstarch with water at the end of cooking.
Serving Suggestions
Serve the pot roast with the tender vegetables on the side for a complete meal. It pairs beautifully with mashed potatoes or crusty bread to soak up the delicious gravy. For a heartier option, consider serving it alongside a green salad or browse more American recipes for complementary dishes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the pot roast in a baking dish with a bit of broth or water, cover, and warm it in a preheated oven at 300°F until heated through. This helps retain moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Midget Pot Roast contains roughly 263 calories, with 6g protein, 21g carbohydrates, and 18g fat. It is a good source of protein (11% of the Daily Value) and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 2447mg per serving (106% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this pot roast?
Yes, you can use other cuts like chuck roast or brisket if preferred. These cuts are well-suited for slow cooking and will result in a tender and flavorful dish. Just adjust the cooking time based on the size of the meat.
What can I use instead of boiling onions?
If you can’t find boiling onions, pearl onions or even chopped regular onions can work well as a substitute. Just remember that the cooking time may vary slightly, so adjust accordingly to ensure everything is tender.
Can I make this recipe in a slow cooker?
Absolutely! To adapt this for a slow cooker, sear the beef first if desired, then place all ingredients in the slow cooker and cook on low for 6-8 hours or until the meat is tender. This method enhances the flavors beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).