Favorite Pot Roast

Name: Favorite Pot Roast
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

13 ingredients

3 steps

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

Directions

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.