Menu Enter a recipe name, ingredient, keyword...

Sunday Pot Roast

By

Google Ads
Rate this recipe 5/5 (1 Votes)
Sunday Pot Roast 0 Picture

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.

Review this recipe