Sunday Pot Roast
By macbklyn
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
Details
Servings 8
Preparation
Step 1
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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