cateory: cuisine
Pot Roast
Reviews: 198
Ingredients:
- 2 tablespoons butter or margarine
- 3 lbs. rump roast - trimmed of fat
- 2 stalks celery - chopped
- 1 large onion - chopped
- 3 cloves garlic - minced
- 1/2 teaspoon parsley flakes
- 1/2 tablespoon dried thyme
- 2 cups beef broth
- 20 whole peppercorns
- 1 whole bay leaf
- 1/2 tablespoon salt
- 2 carrots - sliced
- 2 potatoes - peeled, cubed
- 1/2 teaspoon salt
- 1/3 cup all-purpose flour
How to make
Pot Roast
- Brown roast in butter in Dutch oven, then remove meat from Dutch oven.
- Sauté in celery, onion, garlic, parsley, and thyme in Dutch oven for 5 minutes, then return meat to Dutch oven.
- Add the beef broth, peppercorns, bay leaf, and salt to Dutch oven and bake in a 325 degree oven, covered, for 4 hours, basting every 1/2 hour.
- Remove roast from Dutch oven.
- Strain stock into bowl; discard vegetables.
- Using 2 forks, shred roast into bite-size pieces.
- Pour reserved stock over beef in Dutch oven.
- Add carrots, potatoes, and salt to Dutch oven and bake in a 325 degree oven for 45 minutes.
- Drain stock from Dutch oven and add enough beef broth to stock to make 3 cups.
- Whisk stock and flour together in saucepan and simmer until thick.
- Pour gravy over meat and vegetables.
- Serves 8