Name: Favorite Pot Roast
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 1 beef rump roast or bottom round roast (4 pounds) -; 2 tablespoons canola oil -; 2 teaspoons salt -; 1/2 teaspoon pepper -; 1/2 teaspoon dried thyme -; 1 bay leaf -; 3 cups water, divided -; 8 medium potatoes, peeled and quartered -; 8 large carrots, cut into 2-inch chunks -; 1 pound small onions, peeled -; 1/2 cup all-purpose flour -; 1/2 teaspoon browning sauce, optional -; Additional salt and pepper to taste -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Favorite Pot Roast

1. 1 beef rump roast or bottom round roast (4 pounds) -

2. 2 tablespoons canola oil -

3. 2 teaspoons salt -

4. 1/2 teaspoon pepper -

5. 1/2 teaspoon dried thyme -

6. 1 bay leaf -

7. 3 cups water, divided -

8. 8 medium potatoes, peeled and quartered -

9. 8 large carrots, cut into 2-inch chunks -

10. 1 pound small onions, peeled -

11. 1/2 cup all-purpose flour -

12. 1/2 teaspoon browning sauce, optional -

13. Additional salt and pepper to taste -

How to cook deliciously - Favorite Pot Roast

1. Stage

In a Dutch oven, brown the roast on all sides in oil. Combine the salt, pepper and thyme; sprinkle over meat. Add bay leaf and 2 cups water; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours.

2. Stage

Add the potatoes, carrots and onions. Cover and simmer 45 minutes longer or until meat and vegetables are tender. Remove roast and vegetables to a serving platter; keep warm. Discard bay leaf.

3. Stage

Skim fat from pan juices; add enough water to pan juices to measure 2 cups. In a bowl, combine flour and remaining water until smooth; gradually stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in browning sauce if desired. Season with salt and pepper. Slice roast; serve with vegetables and gravy.