Sunday Pot Roast

Sunday Pot Roast
Sunday Pot Roast

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    4lb-5lb beef rump roast

  • 2

    tb vegetable oil

  • 2

    tb butter

  • 1

    small onion, sliced

  • 1

    garlic clove, crushed

  • 1

    tsp dried thyme

  • 1

    tsp dried marjoram

  • 1

    bay leaf

  • 8-10

    whole peppercorns

  • 1

    tsp salt

  • 3

    cups beef broth

  • 8

    carrots, peeled and halved

  • 12

    pearl onions

  • FOR GRAVY

  • 4

    cups pan drippings

  • 4

    tb butter (1/2 stick)

  • 4

    tb flour

Directions

Rinse roast and pat dry. Heat oil and butter in a 5 quart dutch oven over medium heat. Add the roast and sliced onion. Brown roast on all sides - including ends, about 5 minutes per side. Add the garlic, thyme, marjoram, bay leaf, peppercorn and salt to pan. Cook for about 1 minute, then add the beef broth. Bring to a boil and then reduce the heat to a simmer and simmer, covered for 2 1/2 hours Then, add the carrots and small onions and simmer, covered, for an additional 45 minutes. Remove the meat and the vegetables to a warm platter. Keep in a warm place, loosely covered in foil, while you make the gravy. To make gravy, strain the liquid from the pan into a measuring cup capable of holding at least 4 cups of liquid. If the strained liquid doesn't yield 4 cups, add water until you have the 4 cups. Melt the butter in the now empty dutch oven. Add the flour and brown lightly. Add the 4 cups of liquid and bring to a boil, stirring constantly. Reduce the heat and simmer for 5 minutes, until nice and thick. Slice meat against the grain. Serve on a platter, surrounded by carrots and onions and have the gravy on the side.

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