Tuesday, August 12, 2014

Pot Roast

Recipe courtesy of Taste of Home
By Melissa Baker


  • 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


1.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.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.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.

Yield: 8 servings.

1 comment:

Thank you for stopping by, we love hearing from you. Please feel free to contact us with any prayer requests or questions by commenting below or emailing us at the About Us page.